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Shrimp Puffs with Creamy Lemon-Dill Dip

Girl Versus Dough Recipe by

Shrimp Puffs with Creamy Lemon-Dill Dip

Shrimpies in the dippies for your mouthies. Or something like that. 32 puffs

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  • Prep Time 10 min
  • Total Time 30 min
  • Servings 0

NYE App: Shrimp Puffs  

As prepared by Girl Versus Dough

I don’t know about you, but one of my favorite ways to ring in the New Year is with a lot of yummy food.


Don’t get me wrong – I love to spend the holiday with close friends and family, of course! – but the grub’s gotta be good, too. Otherwise it’s like you’re bringing bad juju with you into the New Year – or maybe just a bad taste in your mouth.

That’s why when it’s my turn to host the holiday festivities, I make sure the menu is in tip-top shape – and these little Shrimp Puffs with Creamy Lemon-Dill Dip always make the cut. It’s like the classic shrimp cocktail but with a delicious twist – shrimp wrapped up in melty cheese and biscuit dough. You’re hard-pressed to find a tastier appetizer that you’ll want to remember all year long.

 

Ingredients for Shrimp Puffs

First, round up yer ingredients. We’ve got some cute baby shrimpies, sour cream and mayo, shredded cheese, chopped dill and scallions and the star of the show, Pillsbury biscuits. These babies make this appetizer oh-so-easy and oh-so-tasty.

 

Biscuits in mini-muffin pan

Cut up the biscuits into pieces and place each piece into lightly greased mini-muffin pan cups. If you don’t have a mini-muffin pan, you can also just place the biscuit pieces directly onto a couple baking sheets and top them with the shrimp mixture – this method just holds them together a little better.

 

Mixing ingredients together

Dollups in biscuits

Mix the shrimp, cheese, sour cream, mayo, dill and scallions along with some salt and pepper, if you please, and place a dollop of the mixture into the center of each biscuit. You might have some leftover shrimp mixture – if so, save it for lunch tomorrow and broil it on top of a piece of toast. YOU WON’T BE SORRY.

 

Ready to mix up the creamy lemon-dill dip

Bake the shrimp puffs until they’re golden brown and bubbling and, well, puffy. Meanwhile, make the creamy lemon-dill dip by mixing all the ingredients together in a small bowl. Done and done.

 

Finished shrimp puffs, ready to eat

Let the shrimp puffs cool for a few minutes, then pop them out of the pan and serve them warm with some delicious dip on the side.

 

Believe you me, friends – this appetizer is one tasty way to start your new year off right.



Stephanie (aka Girl Versus Dough) hopes you make this appetizer this year and every year thereafter, for auld lang syne. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
See Recipe

Shrimp Puffs with Creamy Lemon-Dill Dip

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 Preheat oven to 350 degrees F. Lightly grease two mini-muffin pans with cooking spray and set aside.
  • 2 Cut each biscuit into 4 equal-sized pieces. Lightly press each piece into the bottom and up the sides of mini muffin cups.
  • 3 In 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 Bake 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 Let biscuits cool 5 minutes before removing from muffin pan; serve warm with dip.
See Post

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