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Recipe courtesy of Carissa Seward

From: Food Network Magazine

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Total:: 25 min
Prep:: 10 min
Cook:: 15 min

Yield:: 20 puffs

Level:: Easy

Ingredients

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

Directions

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

From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.

Recipe courtesy Carissa Seward for Food Network Magazine

My Private Notes

Name: Shrimp Puffs
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 20 puffs
Ingredients: 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

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