Description
This delicious Creamy Shrimp and Biscuits recipe combines tender, seasoned shrimp coated in a rich Parmesan cream sauce, served atop fluffy, freshly baked biscuits. Perfect for a comforting dinner or elegant brunch, this dish brings together the flavors of garlic, thyme, and white wine in a creamy sauce paired with buttery, golden biscuits.
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
- Prepare Shrimp: Carefully peel and devein 1 pound of fresh shrimp. Rinse and pat dry. Set aside.
- Make 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 parchment-lined baking sheet and bake in a preheated 450°F (232°C) oven for 12–15 minutes, or until golden brown.
- Cook 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 for 3–4 minutes on each side until opaque. Remove from skillet and keep warm under foil.
- Sauté Aromatics: In the same skillet, melt 2 tablespoons unsalted butter. Add finely chopped shallot and cook for 1 minute until translucent. Stir in minced garlic and 3 sprigs thyme; cook for about 30 seconds until fragrant.
- Deglaze and Make Sauce: Pour in ½ cup Pinot Grigio and simmer until reduced by half, scraping bits from the pan bottom. Lower heat and add 1 ½ cups light cream, cooking 2–3 minutes to thicken the sauce slightly.
- Finish Sauce: Stir in ½ cup grated parmesan cheese until smooth and melted. Return cooked shrimp to skillet, coating them well with the creamy sauce. Remove from heat.
- Assemble and Serve: Remove biscuits from oven. Split them and top each with the creamy shrimp mixture. Serve immediately for the best texture and flavor.
Notes
- Do not overwork biscuit dough to keep biscuits flaky and tender.
- Use fresh shrimp for the best texture and flavor; frozen shrimp can be used but should be fully thawed and patted dry.
- If Pinot Grigio is not available, use any dry white wine or substitute with chicken broth for a non-alcoholic option.
- For a crispier biscuit top, brush biscuits with a little melted butter before baking.
- The House Seasoning Blend can be substituted with a mix of salt, pepper, paprika, and garlic powder.
