Cheddar, Bay, and Bacon Biscuits Smothered with Shrimp Gravy

Cheddar, Bay, and Bacon Biscuits with Shrimp Gravy ericasrecipes 14 watermark

Since I’m on furlough from the government shutdown, I challenged myself tonight to make up a great new dinner using just what I could find already stocked at home. This amazing dish was the result. I can’t believe this even happened it’s so good! Of course it helped that I had shrimp in the freezer. And the biscuits by themselves are to die for.

Cheddar, Bay, and Bacon Biscuits Smothered with Shrimp Gravy

Cheddar, Bay, and Bacon Biscuits

  • 1/2 c unsalted cold butter, diced
  • 2 c all-purpose flour
  • 3 t baking powder
  • 1/2 t kosher salt
  • 1 1/4 c buttermilk
  • 1/2 c sharp cheddar, shredded
  • 4 strips center-cut bacon, cooked, crumbled, and chilled cold
  • Old Bay seasoning, for dusting

Shrimp Gravy

  • 1 lb shrimp, peeled and deveined
  • 1/2 lb mushrooms, chopped
  • 3 T olive oil, divided
  • 3 T unsalted butter
  • 3 T all-purpose flour
  • 1 c corn kernals
  • 2 c milk
  • 1 c half and half
  • 1/2 t Old Bay
  • 1/4 t kosher salt
  • 1/4 t fresh cracked pepper
  • garnish: chopped green onion and additional shredded cheddar

Preheat oven to 450F.

For the biscuits: In a food processor (or in a large mixing bowl with a pastry cutter), pulse the flour, baking powder, salt, and butter. Add the cheese, bacon, and buttermilk and pulse until combined (or do this in a bowl with a fork). Spoon biscuits onto a baking sheet making 6 large or 8 medium biscuits. Sprinkle Old Bay Seasoning generously over the tops. Bake 15-17 minutes until golden brown and toasty. Remove from the oven and set aside.

For the shrimp gravy: Toss the shrimp in 1 T olive oil. Season with a good pinch each of salt, pepper, and Old Bay. Set aside.

Heat a large nonstick skillet on medium-high heat. Add the shrimp and cook until very lightly pink on one side, flip, and cook until very lightly pink on the other. Remove from heat and transfer the shrimp to a dish. Set aside (shrimp will still be raw in the middle).

In the same skillet, heat the remaining 2 T olive oil on medium-high heat. Add the mushrooms and saute, tossing occasionally, until softened and a little brown. Remove from heat.

In a large saucepan on medium-high heat, heat the butter and flour. Whisk until smooth. Cook a couple minutes, stirring regularly, to make a roux. Whisking constantly, slowly add the milk and half-and-half. Cook, stirring constantly, on medium-high heat until mixture thickens to the consistency of gravy. Remove from the heat, and stir in the shrimp, mushroom, and corn (the shrimp will finish cooking in the sauce). Add the 1/2 t Old Bay, 1/4 t salt, and 1/4 t pepper. Serve gravy ladled over the biscuits. Serves 6.

~✿♥✿~

Here are some photos showing the biscuits being made…Cheddar, Bay, and Bacon Biscuits with Shrimp Gravy 5 ericasrecipes

Cheddar, Bay, and Bacon Biscuits with Shrimp Gravy 4 ericasrecipes

Cheddar, Bay, and Bacon Biscuits with Shrimp Gravy 2 ericasrecipes

Cheddar, Bay, and Bacon Biscuits with Shrimp Gravy 3 ericasrecipes

Cheddar, Bay, and Bacon Biscuits with Shrimp Gravy 1 ericasrecipes

And for the shrimp gravy:  Here are the shrimps ready to be cooked. This is only half a pound because I cut my recipe in half for this batch.Cheddar, Bay, and Bacon Biscuits with Shrimp Gravy 6 ericasrecipes

Cheddar, Bay, and Bacon Biscuits with Shrimp Gravy 9 ericasrecipes

Cheddar, Bay, and Bacon Biscuits with Shrimp Gravy 10 ericasrecipes

Cheddar, Bay, and Bacon Biscuits with Shrimp Gravy 7 ericasrecipes

Making the roux (flour and butter) for the gravy…Cheddar, Bay, and Bacon Biscuits with Shrimp Gravy 8 ericasrecipes

Milk and half-and-half are incorporated…Cheddar, Bay, and Bacon Biscuits with Shrimp Gravy 11 ericasrecipes

And after it thickens, the rest is thrown together.Cheddar, Bay, and Bacon Biscuits with Shrimp Gravy 12 ericasrecipes

Cheddar, Bay, and Bacon Biscuits with Shrimp Gravy ericasrecipes 13 watermark

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12 thoughts on “Cheddar, Bay, and Bacon Biscuits Smothered with Shrimp Gravy

  1. Pingback: Cheddar Bay Crescents | Erica's Recipes

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