Ingredients
- Oil spray
- 1 large can refrigerator biscuits
- 2 cups Monterey jack cheese, shredded
- 2 green onions, chopped
- 1 cup mayonnaise
- 1 pound small shrimp, cooked
- 1 teaspoon fresh dill, chopped
Directions
Heat oven to 350 degrees F. Spray miniature muffin tin with oil spray. Split each biscuit in half and place in muffin tin, pressing into the bottom.
Mix next 5 ingredients together in medium bowl and place 1 tablespoon of shrimp mixture in biscuit dough. Bake for 15 minutes or until golden and bubbling.
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A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By cactus82
NYC
on July 19, 2012
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Simple dish, easy to make. I've made these puffs so many times since last summer that I've got it down to a science. I don't care for mayo so I only use about a quarter cup, substituting sour cream for the rest. I experimented with different canned biscuits but found them all too doughy and too difficult to work with, used frozen puff pastry sheets instead, perfect!. Used pepper jack cheese for a little heat and whatever shrimp I have on hand (I never have baby shrimp in the house, baked them in a mini muffin pan that makes 24 at a time. I think my family inhales them they disappear so fast.
By whynotna2
Watertown, NY
on December 10, 2011
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Mistake the people that find this recipe boring is not using Pepperjack cheese! I know the recipe just says Monteray Jack, but Pepperjack (Monteray Jack with jalapeno peppers gives it that zing that you need! Tons of compliments!
By stolitx
Houston, TX
on September 26, 2011
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Had them at a friend's house and they were delish. Would be easy to alter with cooked chicken and thyme, ham and swiss, etc instead of shrimp and dill.
Read all 15 reviews