In 2014, the average American ate 4 pounds of shrimp. Many, I think I probably ate four times that amount! The next highest seafood consumed was salmon and tuna at 2.3 pounds each. Just those three account for over half of all the seafood Americans eat. It is kind of sad, really, that we don’t eat very diversely from the sea.
Of course, my recipes here have more than followed that trend. And to keep it up, here is another recipe for the king of the sea (bayou?)….
These are great appetizers that are easy to make and are always a hit at the party. No party? They make a good lunch too.
Just a handful of ingredients. I had some salad shrimp that I used this time.
Make the filling.
At the bottom is a biscuit half.
From the oven.
Serve them up!
Prep Time: 0 hours 10 minutes | Cook Time: 0 hours 15 minutes | Servings: 20 puffs | Difficulty: Easy
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.