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Ingredients
- 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
Preparation
Step 1
Spray a miniature muffin tin with cooking spray
Preheat oven to 350 degrees
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 tip of each biscuit.
Bake for 20 minutes, or until the puffs are golden and bubbling.
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