Description
A delightful Creamy Shrimp and Biscuits recipe combining flaky, homemade biscuits with tender shrimp cooked in a rich garlic Parmesan cream sauce. This comforting dish is perfect for a quick and impressive dinner, featuring freshly baked biscuits topped with flavorful shrimp in a luscious sauce made with Pinot Grigio and fresh herbs.
Ingredients
Scale
Biscuit Dough
- 2 cups self-rising flour
- 1 ½ cups heavy cream
- 1 teaspoon fresh thyme, chopped
- ¼ cup grated parmesan cheese
- Parchment paper (for baking)
Shrimp and Sauce
- 1 pound fresh shrimp, peeled and deveined
- 1 teaspoon House Seasoning Blend
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 3 sprigs fresh thyme
- 6 cloves garlic, minced
- ½ cup Pinot Grigio (or other dry white wine)
- 1 ½ cups light cream
- ½ cup grated parmesan cheese
Instructions
- Clean the Shrimp: Carefully peel and devein 1 pound of fresh shrimp. Rinse and pat dry. Set aside for cooking.
- Prepare Biscuit Dough: In a large mixing bowl, combine 2 cups self-rising flour, 1 ½ cups heavy cream, 1 teaspoon chopped fresh thyme, and ¼ cup grated parmesan cheese. Mix gently until just combined; avoid overworking the dough to keep biscuits tender.
- Shape and Bake Biscuits: Turn the dough onto a lightly floured surface. Gently flatten to about ½ inch thickness. Cut out biscuits using a biscuit cutter or glass. Place biscuits on a parchment-lined baking sheet and bake in a preheated 450°F (232°C) oven for 12–15 minutes, or until golden brown.
- Cook the Shrimp: While biscuits bake, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season shrimp with 1 teaspoon House Seasoning Blend. Cook shrimp 3–4 minutes on each side until just opaque. Remove shrimp and keep warm under foil.
- Make Garlic Parmesan Sauce: In the same skillet, add 2 tablespoons unsalted butter. Once melted, add finely chopped shallot and cook for 1 minute until translucent. Stir in minced garlic and thyme sprigs, cooking for about 30 seconds until fragrant.
- Deglaze and Add Cream: Pour in ½ cup Pinot Grigio and simmer until reduced by half, scraping any browned bits from the pan. Lower heat and add 1 ½ cups light cream, allowing sauce to thicken slightly for 2–3 minutes.
- Add Cheese and Assemble: Stir in ½ cup grated parmesan cheese until melted and sauce is smooth. Return cooked shrimp to skillet, coat with sauce, then remove from heat.
- Serve: Remove biscuits from oven. Split biscuits and top with creamy shrimp mixture. Serve immediately to enjoy best texture and flavor.
Notes
- Be careful not to overwork the biscuit dough to keep the biscuits light and fluffy.
- Use fresh shrimp for best flavor and texture.
- Pinot Grigio can be substituted with another dry white wine or chicken broth if preferred.
- You can prepare the biscuit dough ahead and bake fresh just before serving.
- To keep shrimp tender, avoid cooking them too long; they should be just opaque.
- If you do not have self-rising flour, use all-purpose flour with 1 ½ teaspoons baking powder and ½ teaspoon salt added.
