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Shrimp Puffs (Food Network Magazine)

  • 20 puffs
  • Mins
    Prep Time
  • Mins
    Cook Time


Cooking spray, for coating the muffin tin
1 7½-ounce can refrigerator biscuits
1 cup shredded monterey jack cheese
1 scallion, white part and some green, chopped
½ cup mayonnaise
½ pound baby shrimp, cooked and peeled
½ teaspoon chopped fresh dill


Preheat the oven to 350 degrees F. Coat a miniature-muffin tin with cooking spray. Split each biscuit in quarters and place each quarter 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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