If you read this blog regularly (thanks!), you know that I love appetizers. I can put on my best Martha Stewart and stuff tiny potatoes with goat cheese topped with caviar. Elegant, no? And I am a fan of the retro nibbles that our parents grew up with. Rumaki, anyone?
But I'm always eager to return to my suburban Texas roots and fix up a batch of white trash nibbles. You know the ones...they involve Velveeta. Canned biscuits. Stuff I don't eat on a regular basis. It requires jettisoning Martha and Julia for Rachael and Guy. (I know...I'm sorry.)
These little bundles were HUGE hits at a party we had last weekend. Try them and you'll see why...
(By the way, I skipped the dill and added a few generous dashes of Lousiana hot sauce.)
Shrimp Puffs
Makes 20 puffs.
From Guy Fieri and Food Network Magazine.
Cooking spray, for coating the muffin tin
1 7 1/2-ounce can refrigerator biscuits
1 cup shredded monterey jack cheese
1 scallion, white part and some green, chopped
1/2 cup mayonnaise
1/2 pound baby shrimp, cooked and peeled
1/2 teaspoon chopped fresh dill
Preheat the oven to 350 degrees F. Coat a miniature-muffin tin with cooking spray.
Split each biscuit in half and place each half in a muffin cup, pressing it into the bottom and up the sides.
In a medium-size bowl, mix the cheese, scallion, mayonnaise, shrimp and dill. Place 1 tablespoon of the shrimp mixture on top of each biscuit. Bake for 20 minutes, or until the puffs are golden and bubbling.
Monday, January 16, 2012
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