🍤 Shrimp Puffs Please

Shrimp Puffs
One of the biggest hits I've ever served at a party were my Shrimp Puffs. They're the first thing to disappear (and I do mean disappear)! Understandably so. I found a recipe years ago in a magazine, but like most recipes I find, I simply cannot follow the instructions and wind up changing, tweaking, or revamping to suit my palate. Here's how it goes:


Refrigerator Biscuits (I use Annie's Organic) - 8 count
Peeled and deveined shrimp (24 count or so) - (I use raw so I can cook up and season as I like, but you can use already cooked, peeled and deveined shrimp here.)
Fresh Dill (3 tablespoons finely chopped)
1 Lemon (zest entire lemon before cutting - will use zest of whole lemon, and juice of half)
Worcestershire Sauce (3-4 good dashes, to taste)
Old Bay Seasoning (tablespoon)
Grated mild cheese (I use Jack Cheese) - 1/2 cup
Mayonnaise - 1/4 cup
Salt & Pepper (to taste)
Mini Muffin Tin

Oh, and these can also be lobster puffs if you prefer.


Preheat oven to 350 degrees.
Finely chop cooked shrimp, place in mixing bowl. Add zest, dill, Worcestershire, old bay, cheese, lemon juice, mayo, salt and pepper, and mix thoroughly.
Cut one biscuit into quarters.
Spray muffin tin liberally with nonstick spray.
Flatten 1/4 biscuit and place in muffin tin.
Fill 1/4 flat biscuit with a teaspoon of shrimp mixture. (fill it)
Place filled muffin tin into oven and bake for 10-12 minutes (edges of biscuit should be golden brown. Depending on your oven, it may take longer. Keep an eye on them.
You can eat them as soon as they are done (just watch out for burning roof of mouth)!

Shrimp Puffs in Magma Pizza Oven
I used my Magma Crossover Firebox series with the Pizza Oven attachment. In the pizza oven, the shrimp puffs' cook time was actually less than my home oven and a more even bake. I took them out after 8 minutes. Again, keep an eye on them.

Shrimp Puff Appetizers