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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 695 calories
  • 35 min
  • 4 servings

Ingredients

  • 4 cloves garlic
  • 2 pints grape tomatoes
  • 1 small bunch green onions (scallions)
  • ½ small bunch Italian (flat-leaf) parsley
  • 1 lemon
  • ½ cup polenta (cornmeal)
  • 1 ½ lb raw peeled shrimp, fresh or frozen
  • 8 fl oz whole milk
  • all-purpose flour
  • baking powder
  • black pepper
  • brown sugar
  • butter, unsalted
  • salt

Instructions

  1. Preheat oven to 450°F.
  2. In a medium bowl, combine flour, cornmeal, baking powder, sugar, and salt; stir to combine.
    • 1 ½ cup all-purpose flour
    • ½ cup polenta (cornmeal)
    • 2 tsp baking powder
    • 1 tsp brown sugar
    • ½ tsp salt
  3. Using a box grater, coarsely grate cold butter into the bowl with the flour. Using two hands, combine the flour and butter by rubbing the mixture between your thumbs and fingers until it looks crumbly. Add the milk and stir to combine.
    • ½ cup butter, unsalted
    • 8 fl oz (1 cup) whole milk
  4. Using a scant ¼-cup measure, drop portions of batter onto a large baking sheet pan, spacing them 2-inches apart. Place in the oven and bake until lightly golden, about 15 minutes.
  5. Meanwhile, if using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.
    • 1 ½ lb raw peeled shrimp, fresh or frozen
  6. Transfer shrimp to a plate and season with salt and pepper on both sides; set aside.
    • ¼ tsp salt
    • ¼ tsp black pepper
  7. Wash and dry the fresh produce.
    • 1 small bunch green onions (scallions)
    • 2 pints grape tomatoes
    • 1 lemon
    • ½ small bunch Italian (flat-leaf) parsley
  8. Trim off and discard ends of the green onions; cut crosswise into ¼-inch pieces. Halve tomatoes crosswise.
  9. Heat a large skillet over medium heat.
  10. Peel and thinly slice garlic.
    • 4 cloves garlic
  11. Once the skillet is hot, add butter and swirl to coat the bottom. Add green onions, tomatoes, garlic, salt, and pepper; cook, stirring often, until tomatoes have softened, about 3 minutes.
    • 2 tbsp butter, unsalted
    • ½ tsp salt
    • ¼ tsp black pepper
  12. Add shrimp to the skillet; continue to cook, stirring occasionally, until cooked through and opaque, 4-5 minutes. Juice lemon into the skillet and stir to combine; remove from heat.
  13. Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves.
  14. To serve, divide shrimp and biscuits between bowls or plates and garnish with parsley. Enjoy!

Nutrition per Serving

Calories
695
Fat
34g
Net Carbs
60g
Protein
34g

Cookware

  • baking sheet pan
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • grater
  • measuring cups
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • oven mitts
  • stirring spoon