Ingredients
Scale
- 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