Monday, August 31, 2015

Shrimp and Biscuit Bake

This is one of those OMG I can't believe I cooked up this delicious dinner kind of moments. 

The Red Lobster Biscuits were a fantastic topping for this filling, but feel free to use whatever biscuits you prefer.  Feel like making your own biscuits? More power to ya!

Shrimp and Biscuit Bake
Adapted from Epicurious

For the filling:
1 lb shrimp
4 tbsp butter
1 onion, chopped
2 stalks celery, sliced
1 yellow squash, chopped
2 cloves garlic, minced
1 tbsp Old Bay seasoning
2 tbsp flour
14 oz can diced tomatoes
1/2 cup tomato sauce
1 cup chicken broth

For the topping:
1 package Red Lobster biscuit mix
1/2 cup shredded cheddar
3/4 cup water
1/3 cup of butter

1. To prepare the filling: Melt butter in a large pan.  Add onion, celery, and squash.  Cook until tender.  Add Old Bay and garlic, cook until fragrant. Sprinkle flour over vegetables, stirring constantly, until mixture has thickened. Add tomatoes, tomato sauce, and chicken broth.  Bring to a simmer and cook, covered for 5 minutes.  Add shrimp and cook until they turn pink.  Set aside and prepare topping.
2. Preheat oven to 425. Stir together biscuit mix, cheddar, and water.  Pour shrimp and vegetables into a 13x9 inch casserole dish.  Top with biscuit mix. Cook 14-16 minutes, until biscuits have browned slightly.  Melt butter and stir in seasoning packet.  Brush butter over biscuits.

Even Bailey knows something incredible is going to come out of this oven!

The box calls for much more butter than necessary.  At least that was my opinion,  I saved the remaining butter to use for garlic bread another night.

Seriously, it is almost a crime to not bake this up immediately.

So get on it!

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