Description
This Creamy Shrimp and Biscuits recipe combines tender, seasoned shrimp in a rich garlic parmesan cream sauce with freshly baked, fluffy thyme and parmesan biscuits. It offers a delightful mix of textures and flavors perfect for a comforting and elegant meal ready in just 30 minutes.
Ingredients
Scale
Biscuits
- 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 them under cold water and pat dry with paper towels. Set aside to keep ready 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 to avoid tough biscuits.
- Shape and Bake Biscuits: Turn the dough onto a lightly floured surface and gently flatten to about ½ inch thickness. Use a biscuit cutter or glass to cut out individual biscuits. Place them on a parchment-lined baking sheet and bake in a preheated 450°F (232°C) oven for 12 to 15 minutes, or until golden brown and cooked through.
- Cook the Shrimp: While biscuits bake, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the cleaned shrimp with 1 teaspoon House Seasoning Blend. Add shrimp to the skillet and cook for 3 to 4 minutes on each side, until they turn opaque and are cooked through. Remove shrimp from skillet and keep warm under foil.
- Make Garlic Parmesan Sauce: In the same skillet, melt 2 tablespoons unsalted butter. Add the finely chopped shallot and cook for about 1 minute until translucent. Stir in the minced garlic and 3 sprigs fresh thyme, cooking for an additional 30 seconds until fragrant.
- Deglaze and Add Cream: Pour ½ cup Pinot Grigio into the skillet and simmer until reduced by half, scraping up any browned bits from the pan. Lower the heat and stir in 1 ½ cups light cream. Let the sauce simmer gently for 2 to 3 minutes until it slightly thickens.
- Add Cheese and Assemble: Stir in ½ cup grated parmesan cheese into the sauce until smooth and melted. Return the cooked shrimp to the skillet, stirring to coat them well with the creamy sauce. Remove the skillet from heat.
- Serve: Remove biscuits from the oven. Split each biscuit in half and top with a generous spoonful of the creamy shrimp mixture. Serve immediately for the best texture and flavor experience.
Notes
- Use fresh shrimp for best texture and flavor; frozen shrimp can be used but thaw completely and pat dry.
- House Seasoning Blend typically includes salt, pepper, garlic powder, and paprika — adjust seasoning according to preference.
- If you don’t have Pinot Grigio, substitute with another dry white wine or use chicken broth for a non-alcoholic option.
- Be careful not to overmix biscuit dough to ensure light and fluffy biscuits.
- Baking biscuits at a high temperature (450°F) helps achieve a crispy golden crust and tender inside.
