Ingredients :
- 1 lb baby shrimp, cooked & peeled (I use the ones in frozen section)
- 3/4 cup mayonnaise
- 10 oz shredded Monterey jack cheese
- 2 scallion, chopped
- 12 refrigerator biscuits (I use Pillsbury grands)
- 1 garlic salt & lemon pepper to taste
Method :
- Preheat oven to 350°F. Spray mini muffin tin with non-stick spray.
- Cut each biscuit in half, stretch each half a little & press into muffin tin on the bottom & up the sides.
- In a medium bowl mix shrimp, mayo, cheese, scallions & seasonings. Place generous tablespoon of mixture on top of each biscuit.
- Bake for 20-25 minutes, or until the puffs are golden & bubbling.
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