Creamy Cajun Shrimp over Spicy Cheesy Biscuits

SarasotaCook's Note:

Comfort Food ... spicy cheesy sweet potato rolls topped with cajun creamy spicy shrimp. What more could you want ...

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

Sauce

• 1 lb shrimp, peeled and tails removed medium shrimp work great for this
• 5 slices hickory smoked bacon, diced
• 1 cup onion, diced fine
• 1 tablespoon garlic, minced
• 3 scallions, diced green only
• 1 tablespoon cajun seasoning
• 1 teaspoon paprika
• 1 teaspoon fresh parsley, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon hot sauce (optional)
• 2 tablespoons flour
• 2 tablespoons butter
• 1 cup milk
• 1 cup heavy cream

Biscuits

• 2 1/2 cups Bisquick baking mix
• 2 tablespoons butter (melted)
• 1 cup cooked sweet potato (1 large sweet potato)
• 1/2 cup milk
• 1/2 cup monterey jack pepper cheese, shredded
• 1/4 cup cheddar cheese, shredded
• 1/2 teaspoon red pepper flakes, to taste
• 1 tablespoon grated onion
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt

Directions:

1. Make the biscuits -- as they cook you can keep busy making the sauce. First step, I like to microwave my sweet potato. Use a large sweet potato for this, skin on, nothing fancy, just poke 1-2 times with a fork and pop in the micro, make this easy. Just cook 4-5 minutes until nice and soft. Remove and let cool enough to handle. Then just scoop out the inside. You will need one cup of the potato.
2. Mix the potato with the bisquick mix, milk, cheese, grated onion, seasoning and butter. On a cookie sheet drop 2 tablespoons of the dough down on the pan and press down slightly and then bake in a 425 degree oven on the middle rack until golden brown. About 12-15 minutes. Remove and set to the side covered while the sauce is cooking.
3. The beginning of the sauce -- In a medium saucepan add the bacon and cook until brown and crispy. Remove to a plate lined with a paper towel to drain. Just let it cool.
4. Sauce stage 2 -- I like to remove the bacon drippings and just keep some. You will only need a teaspoon to cook the shrimp and another for the vegetables. So on medium heat - add a teaspoon of the bacon drippings to the pan and saute the the shrimp until they JUST start to turn pink and start to curl, 2-3 minutes. They don't take long and don't over cook. Remove to a small bowl and cover. Once you put them back in the sauce they will continue cooking.
5. Sauce stage 3 -- now the bacon and shrimp are done so lets start the vegetables. Add another teaspoon of the bacon drippings to the pan and bring to medium heat. Add the garlic and onion and cook until nice and translucent and tender, just a couple of minutes is all you need. Now, add the butter and let it melt. Add the flour and cook until combined, just a minute. Add the milk and cream and bring to medium heat until the sauce begins to thicken. Add the seasonings (hot sauce optional, I like it), fresh parsley, scallions and then add the bacon and shrimp back inches Just cook a minute until heated through.
6. Slice the biscuits and top with the creamy shrimp mixture and top with a little parsley and sprinkle of paprika. True comfort food!