'Nawlins BBQ Shrimp

With Honey Butter Biscuits and Lemon Dressed Arugula

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk, Fish, Wheat, Shellfish, Soy

A note about serious food allergies

In Your Box (serves 2)

  • 1 Lemon
  • 1 Green Onions
  • 2 oz. Baby Arugula
  • 1 Shallot
  • Info
    1⅕ oz. Butter
  • Info
    8 oz. Shrimp
  • 2 Tbsp. Cajun Seasoning
  • Info
    2 Biscuits
  • 1½ oz. Honey
  • Info
    1 fl. oz. Worcestershire Sauce
  • Info
    4 fl. oz. Heavy Whipping Cream
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Medium Pan
  • Step 1 - Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 375 degrees. Prepare a baking sheet with foil or use a non-stick baking pan. Rinse lemon, green onions and arugula. Cut lemon into quarters. Mince shallot. Slice green onion thinly on the bias. Leave ⅓ of the butter out of the refrigerator to soften.

  • Step 2 - Prepare Shrimp

    Prepare Shrimp

    Rinse shrimp. Toss shrimp with half the creole seasoning, juice from a quarter lemon and a pinch of salt. Let marinate for at least 5 minutes.

  • Step 3 - Bake Biscuits

    Bake Biscuits

    Place biscuits on the baking pan and bake for 8-10 minutes, or until warmed throughout. Remove from oven and brush with softened butter and half the honey.

  • Step 4 - Cook Shrimp and Sauce

    Cook Shrimp and Sauce

    Heat a medium saute pan over medium-high heat. When pan is hot, add 1 tsp. olive oil and marinated shrimp. Cook for 1 minute on each side, just to get a sear on the shrimp. Remove shrimp from pan. Shrimp will not be cooked completely at this point. Wipe pan out and place back on heat. Add 1 Tbsp. butter and minced shallots to pan and cook for 1-2 minutes, or until shallots begin to soften. Add worcestershire sauce, remaining creole seasoning, heavy cream, juice of a quarter lemon, and 1 oz. water to pan. Cook for 2-3 minutes, and add shrimp and remaining butter back to pan. Stir constantly until butter in fully incorporated, thickening and enriching the sauce.

  • Step 5 - Toss Salad

    Toss Salad

    Mix half the honey, juice of one quarter lemon, and arugula in a bowl and toss gently. Season with a pinch of salt and pepper.

  • Step 6 - Plate the Dish

    Plate the Dish

    Divide shrimp and sauce between two plates. Place a honey-buttered biscuit and a portion of dressed arugula on each plate. Cut remaining lemon quarter in half, and place on plates. Garnish with sliced green onions and serve immediately.