1 can refrigerator buttermilk biscuits
1 cup shredded Monterey Jack cheese
2 green onions chopped
1/2 cup mayonnaise
1/2 pound baby shrimp (1-1/2 cups or so)
1 tsp dill
Preheat oven to 350 degrees. Coat mini muffin tin with cooking spray.
Split biscuits in thirds, pressing each third in to the the muffin cups.
Mix cheese, green onion, mayo, shrimp and dill in a bowl. Place about a tablespoon of shrimp mixture in each biscuit-filled muffin cup. Bake for 20 minutes or until the puffs are golden and bubbling.
Charcuterie list of ingredients:
Prosciutto wrapped mozzarella or asparagus cut in bite side pieces
Boursin Herb Cheese or Brie
Cheddar and Monterey Jack Cheese Slices
Seed Crackers (Mary’s Gone Crackers from Lunds & Byerlys)
Lemon Madeline Cookies (Lunds & Byerlys)
Cara Cara Orange Slices (peel orange before slicing)
Other items to add:
Small pickled vegetables
Small chocolate cookies or chocolate dipped pretzels
Fruit or Vegetable dip
Served with Bacon Spinach and Mushroom Breakfast Strata, Orange Juice/Mimosas, Coffee