Delicious and creamy shrimp-filled biscuit bombs that are perfect for a snack or appetizer.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:22 minutes
Total Time:42 minutes
Yield:8 biscuit bombs 1x
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
250 g peeled and deveined shrimp, finely chopped
1 tbsp butter
2 cloves garlic, minced
60 g cream cheese, softened
60 g shredded mozzarella cheese
30 g grated Parmesan cheese
2 tbsp heavy cream
½ tsp Italian seasoning
¼ tsp paprika
¼ tsp salt
¼ tsp black pepper
1 tbsp fresh parsley, chopped
1 tsp lemon juice
1 can refrigerated biscuit dough, about 450 g
30 g melted butter
½ tsp garlic powder
1 tbsp chopped parsley
30 g shredded mozzarella, for topping
Instructions
Melt the butter in a skillet over medium heat. Add the garlic and cook for about 30 seconds.
Add the chopped shrimp and cook for 2–3 minutes, just until the shrimp turns pink and opaque. Do not overcook.
Reduce the heat to low. Add the cream cheese, mozzarella, Parmesan, and heavy cream. Stir until the cheese melts and the mixture becomes creamy.
Add Italian seasoning, paprika, salt, pepper, parsley, and lemon juice. Stir well, then remove from the heat. Allow the filling to cool for about 10 minutes.
Preheat the oven to 190°C. Line a baking sheet with parchment paper. Separate the biscuit dough into 8 pieces and flatten each into a circle about 10–12 cm wide.
Place about 1½–2 tablespoons of the creamy shrimp filling in the center of each biscuit. Carefully pull the edges of the dough up and around the filling, pinching the seams together firmly to seal.
Place seam-side down on the prepared baking sheet. Mix the melted butter, garlic powder, and parsley, then brush the tops of the biscuit bombs generously with the garlic butter. Sprinkle the remaining mozzarella over the tops.
Bake for 18–22 minutes, or until the biscuits are puffed and golden brown and the cheese is melted. Brush with a little more garlic butter immediately after removing them from the oven. Let cool for 5 minutes before serving.
Notes
Chop the shrimp fairly small so the filling is easy to bite through.
Let the filling cool before stuffing to prevent the biscuit dough from becoming too soft.
Make sure the seams are tightly sealed so the creamy filling doesn’t leak out.
You can use cooked shrimp, but reduce the skillet cooking time to about 1 minute.
For extra flavor, add a pinch of red pepper flakes or Cajun seasoning.