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Recipe courtesy of Carissa Seward
From: Food Network Magazine

Shrimp Puffs

  • Level: Easy
  • Yield: 20 puffs
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 20 servings
    Calories
    116
    Total Fat
    9
    Saturated Fat
    2
    Carbohydrates
    5
    Dietary Fiber
    0
    Sugar
    0
    Protein
    5
    Cholesterol
    27
    Sodium
    148
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
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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

  1. Preheat the oven to 350 degrees F. Coat a miniature-muffin tin with cooking spray.
  2. Split each biscuit in half and place each half in a muffin cup, pressing it into the bottom and up the sides.
  3. 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.
  4. 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.

Photograph by Yunhee Kim

Recipe courtesy Carissa Seward for Food Network Magazine

Categories:

Easy Shrimp Recipes Shellfish Recipes Shrimp Biscuit

More from:

Fall Entertaining Guide

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44 Reviews
Add Your Review

Lindsey C.

I worked my tail off for a pre-thanksgiving family dinner (bc I can't do the big day with everyone this year) and these easy-peasy appetizers were hands down the hit of the party and I cooked for two days straight on this dinner. I bought a small shrimp cocktail appetizer for the already cooked and peeled shrimp and just cut them up. One regular 14 oz can of biscuits cut in half made two dozen mini muffin tins for me. Be ready to hand out this recipe. Used cheddar cuz that's what I had. Fantastic.

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