Description
A comforting Southern American classic, Creamy Shrimp and Biscuits features tender, flavorful shrimp cooked in a rich and creamy sauce, served over warm, flaky buttermilk biscuits. This recipe blends a buttery biscuit base with a luscious shrimp gravy, making it a perfect main course for a satisfying meal.
Ingredients
Scale
For the creamy shrimp:
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1 small onion (finely chopped)
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- ½ cup low-sodium chicken broth
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley or chives
For the biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter (cubed)
- ¾ cup cold buttermilk
Instructions
- Prepare the biscuits dough: Preheat your oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, baking soda, and salt. Using a pastry cutter or fork, cut in the cold, cubed butter until the mixture resembles coarse crumbs. Pour in the cold buttermilk and stir just until the dough begins to come together.
- Shape and bake the biscuits: Turn the dough onto a floured surface and gently pat it into a 1-inch-thick rectangle. Fold the dough over once or twice and pat it down again. Cut into 6–8 rounds with a biscuit cutter and place them on a baking sheet. Bake for 12–15 minutes or until golden brown.
- Cook the creamy shrimp sauce: While the biscuits bake, heat butter and olive oil in a large skillet over medium heat. Add finely chopped onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds. Sprinkle flour over the mixture and cook for 1 minute, stirring constantly to form a roux.
- Add cream and broth: Slowly whisk in the heavy cream and low-sodium chicken broth until the sauce is smooth. Bring it to a simmer and cook for 2–3 minutes until slightly thickened. Season with smoked paprika, cayenne pepper if desired, salt, and black pepper.
- Cook the shrimp: Add the peeled and deveined shrimp to the sauce. Cook for 3–4 minutes, stirring gently, until shrimp are pink and cooked through. Stir in chopped fresh parsley or chives just before removing from heat.
- Assemble and serve: Split the warm biscuits in half and spoon the creamy shrimp mixture generously over the top. Garnish with additional herbs if desired and serve immediately for the best flavor and texture.
Notes
- Pre-cooked shrimp can be used, but add them at the very end of cooking to prevent overcooking and becoming rubbery.
- For a quicker meal, use store-bought biscuits and focus on making the creamy shrimp sauce fresh.
- Adjust cayenne pepper to your preferred spice level or omit it for a milder sauce.
- This dish pairs well with a simple green salad or steamed vegetables for a balanced meal.
- Leftover shrimp gravy can be refrigerated for up to 2 days and reheated gently on the stovetop.
