luckytrim
Chef Extraordinaire
Creole Shrimp on Biscuits for Two
Ingredients:
1 pound of shrimp, de-veined
1 large onion, chopped
2 stalks of celery, thinly sliced
2 Tbsp. margarine
1 large can of ready-made biscuits (or your favorite recipe)
(I use Grand's)
2 cans of cream of shrimp soup
1 cup half and half
Creole seasoning (McCormick’s)
Garlic powder to taste
In a large saucepan, heat margarine over medium heat.
Add the chopped onions and celery to the saucepan and
cook them until very soft.
Pour in soup (do not add water). Cook on low heat for about 5 minutes.
(While waiting, heat oven and cook biscuits as directed.)
Add half and half and cook another 5 minutes.
When soup is done, add chopped shrimp and cook for another 15 minutes.
Save a few shrimp for presentation.
Season to taste with Creole seasoning and garlic powder.
Make a shallow "lake" of the soup on a small plate
When biscuits are done, split in half and arrange on the plate.
Slice reserved shrimp in two length-wise.
Arrange two of the halves on top of each biscuit to form a heart shape.
Spoon shrimp soup into center of the “heart” and drizzle more in a diagonal over the top of the biscuit.
Ingredients:
1 pound of shrimp, de-veined
1 large onion, chopped
2 stalks of celery, thinly sliced
2 Tbsp. margarine
1 large can of ready-made biscuits (or your favorite recipe)
(I use Grand's)
2 cans of cream of shrimp soup
1 cup half and half
Creole seasoning (McCormick’s)
Garlic powder to taste
In a large saucepan, heat margarine over medium heat.
Add the chopped onions and celery to the saucepan and
cook them until very soft.
Pour in soup (do not add water). Cook on low heat for about 5 minutes.
(While waiting, heat oven and cook biscuits as directed.)
Add half and half and cook another 5 minutes.
When soup is done, add chopped shrimp and cook for another 15 minutes.
Save a few shrimp for presentation.
Season to taste with Creole seasoning and garlic powder.
Make a shallow "lake" of the soup on a small plate
When biscuits are done, split in half and arrange on the plate.
Slice reserved shrimp in two length-wise.
Arrange two of the halves on top of each biscuit to form a heart shape.
Spoon shrimp soup into center of the “heart” and drizzle more in a diagonal over the top of the biscuit.
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