Best Shrimp On Biscuits Recipes

SHRIMP PUFFS

Shrimp Puffs image

Provided by Carissa Seward

Time 25m

Yield 20 puffs

Number Of Ingredients 7

Ingredients

Cooking spray, for coating the muffin tin
1 7 1/2-ounce can refrigerator biscuits
1 cup shredded monterey jack cheese
1 scallion, white part and some green, chopped
1/2 cup mayonnaise
1/2 pound baby shrimp, cooked and peeled
1/2 teaspoon chopped fresh dill

Steps:

Preheat the oven to 350 degrees F. Coat a miniature-muffin tin with cooking spray.
Split each biscuit in half and place each half in a muffin cup, pressing it into the bottom and up the sides.
In a medium-size bowl, mix the cheese, scallion, mayonnaise, shrimp and dill. Place 1 tablespoon of the shrimp mixture on top of each biscuit. Bake for 20 minutes, or until the puffs are golden and bubbling.
From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.

~ SAVORY CREAMY SHRIMP OVER BISCUITS OR PASTA ~

~ Savory Creamy Shrimp Over Biscuits Or Pasta ~ image

Had shrimp, veggies, left over biscuits so this is what I created. Reminded me of a spiced up version of biscuits and gravy, only with shrimp. The family loved it and said to add it to our monthly rotation. So creamy good! Enjoy!

Provided by Cassie *

Categories Seafood

Time 35m

Number Of Ingredients 14

Ingredients

3 Tbsp butter
1 lb large shrimp - peeled, de-veined and tails removed
2 Tbsp flour
1 c each - milk & heavy cream
1 1/2 Tbsp tony chaceres creole seaoning
1/2 each - red and green bell pepper, chopped
1 stalk(s) celery, sliced thinly
1 small sweet onion. chopped
1 Tbsp chunky garlic paste or 1 large clove, minced
1 Tbsp parsley paste
1 tsp dried thyme
8 - 9 drops tabasco - or to taste
1/2 tsp pepper
biscuits or pasta to serve over

Steps:

1. In a large skillet over medium heat, melt butter. Add celery, peppers, onion and garlic, cook until tender, stirring occasionally. Add flour and half of the creole seasoning, stir and cook for a couple minutes.
2. Whisk in the milk and cream, making sure no lumps remain. Stir in thyme, Tabasco, parsley, pepper and remainder of creole seasoning or to taste. Simmer this for 20 minutes. Stirring often.
3. Add the shrimp and cook only until they turn pink. I always taste to see if it's lacking any seasoning and adjust now. I served over biscuits, would be great over pasta as well.
4. Enjoy! Was delicious!

CAJUN SHRIMP AND SAUSAGE GRAVY OVER BISCUITS

Cajun Shrimp and Sausage Gravy over Biscuits image

A few years back I was visiting friends in LA, and after a long day of fishing, a wonderful dinner with fresh fish of course, the next day we all woke up famished. Well ... biscuits with sausage gravy was the request, but I wanted to do something a little cajun. Our last vacation day, so it was clean out the fridge, but still trying to make something that resembled biscuits with sausage gravy. After a quick run to a local quick stop to get some cream and biscuits we were set. Well this is the creation, and it is really good. The only thing I have changed since I returned is that I love to add some scallions right at the end for a fresh flavor, but otherwise, pretty much the same. Make this for a breakfast/brunch for family this holiday season. And if you don't want to use andouille, use a spicy or mild sausage along with the cajun spices. And if you bake, make your own biscuits. I'm just not much of a baker, so I take a short cut and use a canned biscuit. We served this with some scrambled eggs and Bloody Mary's (it was the last day of vacation). But skip the eggs, and you won't miss them - this is a very satisfying dish.

Provided by SarasotaCook

Categories Breakfast

Time 40m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 14

Ingredients

20 medium shrimp (peeled and tails removed)
3 andouille sausages, links (sliced and then diced)
1 cup onion, diced
1/2 cup celery, diced
1/2 cup red pepper, diced (you could use green if that is all you have, red to me are sweeter)
2 scallions, diced (green parts)
3 cups heavy cream (heavy cream is a must for this)
1/4 cup white wine (optional)
1/2 hot sauce (more or less to taste)
2 teaspoons garlic, minced
1 tablespoon cajun seasoning
1 teaspoon olive oil to saute the vegetables
salt
pepper

Steps:

Sausage -- In a large saute pan cook the diced andouille on medium heat until cooked through. Don't cook it at too high of a temperature. You want to slowly saute it. Once it is done, remove to a plate lined with a paper towel to drain.
Sauce -- In the same pan, pour out the drippings from the andouille (no need to clean the pan out, the flavor is fine, you just don't want all the oil) and add the fresh olive oil and bring to medium high heat. Add in the onion, celery, red pepper and garlic and saute 3-4 minutes.
Deglaze -- Originally I used chicken broth because that is all I had. Now, I like to deglaze with white wine just to get all the bits up off the pan. Add the wine and scrape up the bits from the pan and cook just a minute, then remove from the heat and slowly add in the cream, hot sauce (to taste) and the cajun seasoning and return to the heat on medium low cook until it reduces about 20-30 minutes. The cream will naturally thicken on it's own.
Shrimp and Sausage -- After the sauce has thickened, add the sausage back in as well as the shrimp and cook on medium heat until the shrimp begin to curl and turn pink. Add salt and pepper if needed according to your taste.
Biscuits -- Now I just used a canned biscuit, so I baked them according to directions, but if you want to make your own, by all means please do.
Serving -- Right before serving, add in the scallions and serve this decadent sauce over sliced biscuits.
Cook up some of your favorite eggs and serve with some Bloody Mary's for a perfect brunch. This also would make a great lunch or dinner.