Description

This Creamy Shrimp and Biscuits recipe is a decadent, comforting main-course featuring tender, homemade thyme-parmesan biscuits topped with seafood in a creamy garlic parmesan sauce. The dish combines quick, flavorful shrimp with rich Pinot Grigio, making it an impressive meal that’s ready in just 30 minutes – perfect for weeknights or special occasions.

Ingredients

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Biscuits

2 cups self-rising flour
1 1/2 cups heavy cream
1 teaspoon fresh thyme, chopped
1/4 cup grated parmesan cheese
Parchment paper (for baking)

Garlic Parmesan Shrimp

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
1/2 cup Pinot Grigio (or other dry white wine)
1 1/2 cups light cream
1/2 cup grated parmesan cheese

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Instructions

Clean the Shrimp: Carefully peel and devein 1 pound of fresh shrimp. Rinse and pat dry. Set aside.
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.
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 the 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. Place shrimp in the hot skillet and cook for 3–4 minutes on each side, or 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 the finely chopped shallot and cook for 1 minute until translucent. Stir in the minced garlic and sprigs of thyme, 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 bits from the bottom of the pan. Lower the heat and add 1 ½ cups light cream, letting the sauce thicken slightly, about 2–3 minutes.
Add Cheese and Assemble: Stir in ½ cup grated parmesan cheese until melted and sauce is smooth. Return cooked shrimp to the skillet and coat with sauce. Remove from heat.
Serve: Remove biscuits from the oven. Split biscuits and top each with creamy shrimp mixture. Serve immediately while hot for best texture and flavor.

Notes

For the fluffiest biscuits, do not overwork the dough.
If Pinot Grigio is unavailable, substitute with another dry white wine or chicken broth.
Leftover shrimp and biscuits can be stored separately and reheated gently for best results.
Customize the House Seasoning Blend with salt, pepper, paprika, and garlic powder.
Use freshly grated parmesan for optimal melting and flavor in the sauce.

Nutrition

Serving Size: 1/4 of recipe
Calories: 570
Sugar: 3g
Sodium: 830mg
Fat: 35g
Saturated Fat: 21g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 40g
Fiber: 2g
Protein: 27g
Cholesterol: 225mg