Today I’m continuing my appetizer week with another delicious and super easy appetizer. Not only am I sharing another appetizer with you guys but I’m also breaking the rules of Thanksgiving a little and going with something different. Now I know, everyone loves their pumpkins, sweet potatoes, and cranberries on Thanksgiving but why not do something a little different that everyone will love, like Shrimp Scampi Poppers?
Not only are they perfect for Thanksgiving but think about all other little get togethers coming up. We have Christmas, New Years Eve, Superbowl and everything in between. And every single one of those involves food, A LOT of it.
These Shrimp Scampi Poppers are everything you love in a Shrimp Scampi but mixed up in a hot cheesy popper. It’s like a dip but all in one. You have your gooey cheeses along with shrimp baked in a biscuit shell. Perfect for big crowds as you can double the recipe or even triple and prep the shrimp filling one day in advance.
Now, I’m all about from scratch cooking and any other day, I would probably make my own biscuits but let’s face it, who has time to make biscuits from scratch for a party of 30 on a day like Thanksgiving? Not happening and sometimes you just gotta compromise. So, I used store bought biscuits for this one that I split in half. And I’m talking horizontally splitting in half and not vertically in case the recipe is not clear enough. Recipe calls baking these poppers in a mini-muffin pan or filled-pancake pan (like I did). You pretty much want something small enough to fit one biscuit half to form a mini cup.
There are many variations for shrimp scampi dips, pastas, bakes, wraps but I kept mine pretty simple: Monterey Jack, cream cheese, sour cream, little bit of mayo and some fresh herbs. Spooned inside the biscuit cup and baked for 20-25 minutes. Best and I mean BEST when these are served right out of the oven. They are hot, gooey and irresistibly mouth watering good when HOT! Take my word for it.
Time Tip: prepare the shrimp scampi filling one day in advance and store covered in the refrigerator. Use a mini-muffin pan (usually 24 cups) to bake these poppers all at one time. Less time in kitchen and more time to mingle with your guests!Print
- 1 (7.5 oz.) can refrigerated Homestyle Biscuits (not Grands)
- 1/2 lb. cooked petite shrimp, drained and roughly chopped (or you can also use baby salad shrimp without chopping)
- 1/4 cup sour cream
- 2 Tbsp. mayonnaise
- 1 Tbsp. cream cheese
- 1/2 tsp. lemon juice
- 1 cup shredded Monterey Jack cheese
- 1 scallion, white and green parts chopped
- 1 1/2 tsp. fresh dill, chopped
- fresh ground black pepper
- Preheat the oven to 350F.
- Coat a miniature-muffin pan with cooking spray. ***I used this filled-pancake pan, however, miniature-muffin pan is more practical and accessible and will do just fine for these poppers***
- Split each biscuit in half (horizontally) and place each half in a muffin cup, pressing into the bottom and up the sides.
- To prepare the shrimp filling: in a medium bowl mix the remaining ingredients.
- Spoon 1 tablespoon of the shrimp mixture on top of each biscuit. Bake for 20-25 minutes, or until the poppers are golden and bubbly.
- Best served hot. Enjoy!