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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 20 |
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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. Photograph by Yunhee Kim
5. 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.
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