Cherry Tomato & Garlic Shrimp Sauté with Cornmeal Drop Biscuits

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 230°C (450°F).

Step 2

In a medium bowl, combine flour, cornmeal, baking powder, sugar, and salt; stir to combine.

Step 3

Using a box grater, coarsely grate cold butter into the bowl with the flour. Using two hands, combine the flour and butter by rubbing the mixture between your thumbs and fingers until it looks crumbly. Add the milk and stir to combine.

Step 4

Using a scant ¼-cup measure, drop portions of batter onto a large baking sheet pan, spacing them 2-inches apart. Place in the oven and bake until lightly golden, about 15 minutes.

Step 5

Meanwhile, if using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Step 6

Transfer shrimp to a plate and season with salt and pepper on both sides; set aside.

Step 7

Heat a large skillet over medium heat.

Step 8

Once the skillet is hot, add butter and swirl to coat the bottom. Add green onions, tomatoes, garlic, salt, and pepper; cook, stirring often, until tomatoes have softened, about 3 minutes.

Step 9

Add shrimp to the skillet; continue to cook, stirring occasionally, until cooked through and opaque, 4-5 minutes. Juice lemon into the skillet and stir to combine; remove from heat.

Step 10

(if baking with biscuits, bake for 8-9min)

Step 11

To serve, divide shrimp and biscuits between bowls or plates and garnish with parsley. Enjoy!

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