Serves 1
Directions
- 1Heat olive oil in a pot.
- 2Sear the shrimp with salt and pepper for 2-3 minutes, then remove and set aside.
- 3Add onions, pepper, and celery to the same pan and cook for 4-5 minutes.
- 4Add butter and stir.
- 5Sprinkle flour over the vegetables and stir until absorbed.
- 6Add chicken broth and bring to a simmer.
- 7Pour in heavy cream and stir.
- 8Add seasoning: garlic, thyme, tarragon, paprika, and a little more salt and pepper. Cook for 2-3 minutes.
- 9Add the cooked shrimp back into the pot and remove from heat.
- 10Pour the soup evenly into oven-safe bowls.
- 11Prepare the biscuit mix according to the directions on the box and spoon evenly over the soup.
- 12Bake for 15 minutes at 400 degrees, or until golden brown.
- 13Brush with the garlic butter mixture from the biscuit box.
Ingredients
- 1 lb shrimp
- 1 cup onions
- 0.5 cup red bell pepper
- 0.25 cup celery
- salt
- pepper
- 2 cups chicken broth
- 1 cup heavy cream
- 4 tablespoons butter
- 5 tablespoons flour
- 1 teaspoon minced garlic
- 1 teaspoon thyme
- 1 teaspoon tarragon
- 0.5 teaspoon smoked paprika
- 1 box Red Lobster biscuit mix
- 0.75 cup milk
- 0.5 cup shredded cheddar
- olive oil
Equipment
potoven-safe bowlsbaking sheetbrush
Related recipes
No Bake Pumpkin Cheesecake Delight
American · Dessert
S'mores Ice Cream
American · Dessert
Brownie Stuffed Chocolate Chip Cookies
American · Dessert
White Chocolate Macadamia Nut Cookies
American · Dessert
Fudge Brownies
American · Dessert
Cinnamon Roll Peach Cobbler
American · Dessert40m
Grandma Peggy's Apple Cake
American · Dessert
Blueberry Dump Cake
American · Dessert
Mom's Gooey Sugar Cookie Bars (Greta's)
American · Dessert
Bread Pudding with Whiskey Cream Sauce
American · Dessert1h 1m
Lattice Pie Crust
American · Dessert
Ina Garten's Crinkle Cut Chocolate Chip Cookies
American · Dessert