Cheddar Bay Biscuit Shrimp Pot Pie

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup onion, chopped
• 1/2 red bell pepper, chopped
• 1/4 cup celery, chopped
• Salt and pepper
• 2 cups chicken broth
• 1 cup heavy cream
• 4 tbsp butter
• 5 tbsp flour
• 1 tbsp minced garlic
• 1 tsp thyme
• 1 tsp tarragon
• 1/2 tsp smoked paprika
• 1 box Red Lobster cheddar bay biscuit mix
• 3/4 cup milk
• 1/2 cup shredded cheddar
• Olive oil, for searing

Directions

• In a pot, heat olive oil.
• Sear the shrimp with salt and pepper for 2 to 3 minutes. Remove and set aside.
• In the same pan, add the onions, bell pepper and celery. Cook 4 to 5 minutes.
• Add the butter and stir.
• Sprinkle the flour over the vegetables and stir until absorbed.
• Add the chicken broth and bring to a simmer.
• Pour in the heavy cream and stir.
• Add the seasoning: garlic, thyme, tarragon, smoked paprika, and a little more salt and pepper. Cook 2 to 3 minutes.
• Add the shrimp back in, then remove from the heat.
• Pour the soup evenly into oven-safe bowls.
• Prepare the biscuit mix per the box directions (with the milk and shredded cheddar) and spoon evenly over the soup.
• Bake at 400F for about 15 minutes, or until golden brown.
• Brush with the garlic butter mixture from the biscuit box and enjoy!

Inspired by @kingcooksofficial's seafood pot pie. From Macy Blackwell on Instagram.