Today is Big Goo’s Birthday and I am helping him celebrate by cooking him my Creamy Cajun Shrimp & Biscuits with Bacon!
Big Goo had no clue what he wanted for brunch and I decided since Baby Girl (the one who’s allergic to seafood and tries to prevent everyone from eating or cooking seafood in her presence with the roll of her eyes) is at school, I would cook shrimp!
I love brunch and this is one of my quick go to brunch dishes.
Although, this is only part of the real celebration because Big Goo’s Big Gift didn’t arrive yet I will tell you more about it when it does.
You really can’t go wrong when you have buttery biscuits, creamy highly seasoned shrimp, and bacon.
Lots of bacon is the key.
Oh, and bacon grease, what else are you going to cook the shrimp in?
First, I made a quick gravy using onions sauteed in bacon grease, chicken broth, and a little cornstarch to thicken the gravy.
Secondly, I added the heavy cream to the chicken broth and allowed the cream to cook over low for about 5 minutes.
I then whisked in sharp cheddar cheese to give the sauce a bite!
Lastly, I added the shrimp and Italian parsley to the sauce and cooked the dish for 5 more minutes.
Don’t forget to add dashes of hot sauce to your creamy shrimp mixture for an added kick!
To serve the dish, I split open the hot biscuits and poured the creamy shrimp sauce over the biscuits and garnished with green onions and lots of bacon!
Don’t forget to top it all off with your other half of the biscuit!
All done, ready to celebrate and ready to EAT!
Enjoy.
PrintCajun Shrimp and Biscuits
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Ingredients
- 1 lb medium shrimp, peeled, deveined
- 8 buttermilk biscuits
- 6 slices thick cut bacon, diced
- 1 onion, diced
- 1 clove garlic, minced
- 1 cup chicken broth, low sodium
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, grated
- 2 tablespoons Italian parsley, minced
- 1 tablespoon cornstarch
- 2 teaspoons black pepper
- 1 teaspoons creole seasoning
- 2 teaspoons garlic powder
- 2 teaspoon onion powder
- hot sauce
- extra virgin olive oil
- green onion to garnish
Instructions
- Cook biscuits according to package directions.
- Mix seasoning blend and set aside.
- Mix cornstarch with chicken broth, mix well and set aside.
- Rinse shrimp, pat dry, peel and devein, place in a bowl and coat with half the seasoning blend.
- In a skillet add about 1 tablespoon of olive oil and the chopped bacon over medium heat.
- Cook bacon until crisp, remove and drain bacon on paper napkin. Reserve bacon grease.
- Add onion to bacon grease and saute 5 minutes. Add remaining seasoning, garlic and mix well.
- Add broth to onions and bring mixture to boil, reduce heat and cook for about 5 minutes.
- Reduce heat to low and stir in heavy cream and cheese, cook 5 more minutes.
- Add shrimp and parsley and cook 5 more minutes.
- Add hot sauce to sauce if desired.
To Serve Dish:
- Split open biscuit, top with shrimp sauce, garnish with green onions and bacon.
Nutrition
- Serving Size: 4-6
Ok here is a dumb question? I like the recipe but don’t eat creole spice….Is there anything to put in place of it & still have a Good taste but not spicy? Thanks for any info.
Made this today & It was so awesomely good!!!!
Thanks so much for trying my recipe Keshia! Glad you enjoyed it.
I cooked this last night, but I found it to be a little hot because of the black pepper, what do you suggest I do remove some of the heat.
Hello Stephanie,
You can add more butter to the sauce. Whenever I make something too spicy I add butter.
Thanks I’ll try that, but the taste is awesome. I don’t know how you come up with such great recipes!
You’re welcome Stephanie! Thanks so much for trying my recipes.
Wow, I am glad that Big Goo—gosh I feel intrusive using your nickname—had a birthday.
This is an outstanding dish. He is one lucky birthday guy. Look my birthday is next week—–okay just asking. Laughing.
LOL Carol!
I’ve prepared this 3 times! You are the best! Thank you for the great recipes.
I am so glad you enjoyed it Steph!
Let me tell you…This was so good. I used it over yellow grits at first and the left over on biscuits. It was salty…which was my fault. I didn’t use low sodium broth and the bacon and sausage I chose were on the salty side too. I’m gonna try it again using the correct broth and different bacon.
Thank you Denise, YES, I only use low sodium broth in all my recipes, also all bacon, butter, cheese, and sausage are not created equally, and oh vanilla as well, might as well add that to the list, lol. It’s also important to watch Creole Seasoning because some brands are salty. Enjoy!
I just made this last night,, and my husband woke up this morning talking about it!!! Needless to say it was AWESOME!!! It was a little spicy for us,, but not too spicy. Next time I will just cut back on the Creole Seasoning. The mixture of the sauce is just great. My husband wants to try it on pasta and rice. The directions were perfect!!!
Tonight I am making the Creole Salmon Cakes with Hot Mayonnaise!!! I might have to put a teaspoon of hot sauce in the Mayonnaise instead of a tablespoon.
Thanks Again
Portia
I am so glad you enjoyed it Portia, thanks so much for trying my recipes!
Lisa
Do I cook the shrimp before adding it to the cream sauce?
Hello Tj, no you don’t, the shrimp is added at the end.
Enjoy!
Yum!! This looks like chicken heaven! Thighs are my favorite, and like you, I used to be a breast girl too! Pinning to try! 🙂
OMG!!!! So delicious I could cry! I used plenty of *Slap Ya Mama* for a nice kick in addition to the hotsauce.
I’m so glad you enjoyed it Laci! The more spice the better!
Thank you Debbie, I just LOVE pinterest, I am so glad you found my site. I hope you enjoy it.
Lisa