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
- 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.