Shrimp Delights...by popular demand! Our Holiday Staff Recipes from the December edition of SFM!
From Kim's Table
1 cup shredded monterey jack cheese
1 7 1/2-oz can of refrigerator biscuits
2 scallion, white part
and some green - chopped fine
1/2 cup Mayonnaise
1/2 cup Corn*
1/2 Pound small or baby shrimp -
cooked and peeled
1 tsp fresh dill
Preheat oven to 350 degree. Coat a mini muffin tin with cooking spray.
Split each biscuit in half and press into bottom and up the sides.
Mix the corn, cheese mayonnaise, shrimp, scallion and dill together.
Place 1 tablespoon of the mixture on the top of each biscuit.
Bake for 20 minutes.
* note I fry my corn first in a pan with a little butter,
S&P and a dash of cayenne pepper for some extra bite