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
Such a cool idea to use refrigerator biscuits as a kind of crust for this. They must be super buttery and crispy!
ReplyDeleteWhat a great idea and a delicious recipe! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
ReplyDeleteMiz Helen
That looks very tasty! Thanks for sharing with us at the To Grandma's house we go link party!
ReplyDelete