Description
Discover the secrets to crafting a mouthwatering Creamy Shrimp and Crab Alfredo Biscuit Skillet. Elevate your dinner with this easy, indulgent seafood delight!
Ingredients
- 1 pound (450 g) shrimp, peeled and deveined
- 1 cup (150 g) lump crab meat
- 8 large biscuits (store-bought or homemade)
- 2 tablespoon s (28 g) unsalted butter
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1 cup (100 g) grated Parmesan cheese
- 1 cup (240 ml) chicken broth
- 1 tablespoon (8 g) all-purpose flour
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (2 g) black pepper
- 1 teaspoon (2 g) Italian seasoning
- 1/4 cup (15 g) chopped fresh parsley
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large ovenproof skillet over medium heat.
- Add shrimp to the skillet, season with salt and pepper, and cook until pink, about 3 minutes per side.
- Remove shrimp from the skillet and set aside.
- Add butter to the skillet and melt over medium heat.
- Add minced garlic to the melted butter and sauté for 1 minute.
- Stir in the flour and cook for 1 minute to form a roux.
- Gradually whisk in chicken broth until smooth.
- Slowly add in the heavy cream, stirring continuously.
- Bring the mixture to a simmer and cook until slightly thickened, about 3-4 minutes.
- Stir in Parmesan cheese until melted and smooth.
- Add Italian seasoning to the sauce and mix well.
- Return the cooked shrimp to the skillet.
- Add the lump crab meat and gently stir to combine.
- Arrange biscuits on top of the seafood mixture in the skillet.
- Transfer the skillet to the preheated oven.
- Bake for 15-20 minutes, or until biscuits are golden brown and cooked through.
- Remove from oven and let cool slightly.
- Sprinkle chopped fresh parsley over the dish before serving.
- Serve the Creamy Shrimp and Crab Alfredo Biscuit Skillet warm.
Notes
- Ensure shrimp are fully cooked by checking for an opaque pink color on both sidesnMelt butter over medium heat to enhance garlic flavor without burningnSlowly whisk chicken broth into roux for a smooth sauce
