Shrimp Puffs

Yes, it’s another hors d’oeuvres for all that holiday entertaining you’re going to do! This one is very easy and delicious. If you can’t find tiny bay shrimp, use regular size shrimp and cut them up. Warning – these are addictive! NB – I made the filling the day before the event.
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Shrimp Puffs

Makes 20 puffs

Cooking spray, for coating the muffin tin
7 1/2 oz can refrigerator biscuits
1 cup shredded monterey jack cheese
1 scallion, white part and some green, chopped
1/2 cup mayonnaise
1/2 lb baby shrimp, cooked and peeled
1/2 tsp 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.

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2 thoughts on “Shrimp Puffs

  1. I can’t get Refrigerator Biscuits here in Australia – but I think the filling would be great in tiny puff pastry tartlets. I have guests tomorrow so will give it a try.

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