INGREDIENTS
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.
INSTRUCTIONS
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)!
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.
.webp "Magma Grills")