Shrimp Puffs with Creamy Lemon-Dill Dip

Shrimpies in the dippies for your mouthies. Or something like that.

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Shrimp Puffs with Creamy Lemon-Dill Dip

girlversusdough Recipe by girlversusdough

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10 minutes

30 minutes

32 puffs

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    Ingredients

    • 1 (16.3 ounce) can Pillsbury Grands! biscuits
    • 3/4 pound baby shrimp, cooked, peeled and deveined
    • 1 1/2 cups shredded cheddar and/or Monterey Jack cheese
    • 1/2 cup mayonnaise
    • 1/4 cup sour cream
    • 1 teaspoon chopped fresh dill
    • 2  scallions, chopped
    • salt and pepper to taste
    • 1/3 cup mayonnaise
    • 1/3 cup sour cream
    • 1 teaspoon lemon juice
    • 1 teaspoon prepared horseradish
    • 1 teaspoon minced garlic
    • 3/4 teaspoon chopped fresh dill
    • 1 scallion, chopped
    • salt and pepper to taste

    Directions

    1. 1Preheat oven to 350 degrees F. Lightly grease two mini-muffin pans with cooking spray and set aside.
    2. 2Cut each biscuit into 4 equal-sized pieces. Lightly press each piece into the bottom and up the sides of mini muffin cups.
    3. 3In a large bowl, stir together shrimp, cheese, mayonnaise, sour cream, dill, scallions and salt and pepper to taste until combined. Spoon about 1 tablespoon of the mixture into the center of each biscuit.
    4. 4Bake biscuits until golden brown and the shrimp mixture is bubbly, about 20-25 minutes. Meanwhile, make the lemon-dill dip: In a small bowl, stir together mayonnaise, sour cream, lemon juice, horseradish, garlic, dill, scallion and salt and pepper to taste.
    5. 5Let biscuits cool 5 minutes before removing from muffin pan; serve warm with dip.

    Categories: Appetizers, Hot Appetizers, 30 Minutes Or Less, American

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