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Cherry Tomato & Garlic Shrimp Sauté with Cornmeal Drop Biscuits.

  • 4 cloves
  • 2 pints
    grape tomatoes
  • 1 small bunch
    green onions (scallions)
  • ½ small bunch
    Italian (flat-leaf) parsley
  • 1
  • ½ cup
    polenta (cornmeal)
  • 1 ½ lb
    raw peeled shrimp, fresh or frozen
  • 8 fl oz
    whole milk
    all-purpose flour
    baking powder
    black pepper
    brown sugar
    butter, unsalted
  • 1
    Preheat oven to 450°F.
  • 2
    In a medium bowl, combine flour, cornmeal, baking powder, sugar, and salt; stir to combine.
    1 ½ cup all-purpose flour
    ½ cup polenta (cornmeal)
    2 tsp baking powder
    1 tsp brown sugar
    ½ tsp salt
  • 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.
    ½ cup butter, unsalted
    8 fl oz (1 cup) whole milk
  • 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.
  • 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.
    1 ½ lb raw peeled shrimp, fresh or frozen
  • 6
    Transfer shrimp to a plate and season with salt and pepper on both sides; set aside.
    ¼ tsp salt
    ¼ tsp black pepper
  • 7
    Wash and dry the fresh produce.
    1 small bunch green onions (scallions)
    2 pints grape tomatoes
    1 lemon
    ½ small bunch Italian (flat-leaf) parsley
  • 8
    Trim off and discard ends of the green onions; cut crosswise into ¼-inch pieces. Halve tomatoes crosswise.
  • 9
    Heat a large skillet over medium heat.
  • 10
    Peel and thinly slice garlic.
    4 cloves garlic
  • 11
    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.
    2 tbsp butter, unsalted
    ½ tsp salt
    ¼ tsp black pepper
  • 12
    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.
  • 13
    Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves.
  • 14
    To serve, divide shrimp and biscuits between bowls or plates and garnish with parsley. Enjoy!