Shrimp Puffs (TNT)
Shrimp Puffs (TNT)
Recipe courtesy Carissa Seward for Food Network Magazine
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.
Gail's Notes: I had to make a few changes but the results were still really good! Paul liked them, too (although not quite as much as I did!). I didn't have any scallions on hand, so I used about 1/4 cup of finely chopped fine onion. And I didn't have any fresh dill on hand so I used a small amount of Penzeys Lemon Pepper seasoning to the shrimp mixture which turned out to be a really good idea! And I already had precooked medium shrimp on hand, so I chopped them to slightly smaller pieces (this also was just fine) in place of small-sized shrimp. All-in-all, this turned out good and while I'm not sure if I'll make it again, I really enjoyed eating them!
Recipe courtesy Carissa Seward for Food Network Magazine
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.
Gail's Notes: I had to make a few changes but the results were still really good! Paul liked them, too (although not quite as much as I did!). I didn't have any scallions on hand, so I used about 1/4 cup of finely chopped fine onion. And I didn't have any fresh dill on hand so I used a small amount of Penzeys Lemon Pepper seasoning to the shrimp mixture which turned out to be a really good idea! And I already had precooked medium shrimp on hand, so I chopped them to slightly smaller pieces (this also was just fine) in place of small-sized shrimp. All-in-all, this turned out good and while I'm not sure if I'll make it again, I really enjoyed eating them!
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