Shrimp Puffs


I think this appetizer looks amazing. I can't wait to serve them.


Cooking spray, for coating the muffin tin
1 7 1/2 -ounce can refrigerator biscuits
1 cup shredded Monterey jack cheese
1 scallion, white part and some green, chopped
1/2 cup mayonnaise
1/2 pound baby shrimp, cooked and peeled
1/2 teaspoon chopped fresh dill

Preheat the oven to 350 degrees F. Coat a miniature-muffin tin with cooking spray.

Split each biscuit in half and place each half in a muffin cup, pressing it into the bottom and up the sides.

In a medium-size bowl, mix the cheese, scallion, mayonnaise, shrimp and dill. Place 1 tablespoon of the shrimp mixture on top of each biscuit. Bake for 20 minutes, or until the puffs are golden and bubbling.

Photograph by Yunhee Kim


Yum

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1 comments:

Ani Kay said...

Such a cool idea to use refrigerator biscuits as a kind of crust for this. They must be super buttery and crispy!

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