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Garlic Butter Shrimp Stuffed Biscuits-01

Garlic Butter Shrimp Stuffed Biscuits

These garlic butter shrimp stuffed biscuits wrap tender seasoned shrimp, mozzarella, and Parmesan inside fluffy golden biscuit dough. Brushed with lemony garlic butter before and after baking, they make a warm, cheesy seafood appetizer that is easy to serve and share.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 8 persons
Course: Appetizer
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can refrigerated biscuit dough, 16 oz, 8 biscuits
  • 1 lb medium shrimp, peeled and deveined
  • 4 tbsp unsalted butter, melted
  • 4 cloves garlic, finely minced
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 tsp Old Bay seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp Italian seasoning
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp olive oil
  • 1 tsp fresh lemon juice

Equipment

  • large skillet For briefly cooking the shrimp
  • Small mixing bowl For mixing the garlic butter
  • Baking sheet For baking the stuffed biscuits
  • parchment paper For lining the baking sheet
  • pastry brush For brushing the biscuits with garlic butter

Method
 

  1. Pat the shrimp dry and toss with Old Bay seasoning, smoked paprika, salt, and black pepper. Heat the olive oil in a skillet over medium heat and cook the shrimp for 1 to 2 minutes per side, just until pink.
  2. Combine the melted butter, minced garlic, Italian seasoning, parsley, and lemon juice. Brush a little of the garlic butter over the cooked shrimp.
  3. Preheat the oven to 375°F. Flatten each biscuit into a round. Add mozzarella, Parmesan, and 2 to 3 shrimp to the center of each biscuit. Bring the edges of the dough around the shrimp filling and pinch firmly to seal.
  4. Place the stuffed biscuits seam side down on a parchment lined baking sheet. Brush generously with garlic butter and sprinkle with a little Parmesan. Bake for 15 to 18 minutes until puffed and golden brown.
  5. Brush the hot shrimp stuffed biscuits with the remaining garlic butter and sprinkle with fresh parsley. Serve warm while the cheesy centers are still melted.

Notes

Pat the shrimp dry before seasoning so they cook evenly.
Cook the shrimp only until just pink because they will continue cooking inside the biscuits.
Flatten each biscuit enough to hold the shrimp and cheese without tearing the dough.
Pinch the biscuit seams firmly so the filling stays enclosed while baking.
Place the stuffed biscuits seam side down for the best shape.
Brush generously with garlic butter before baking and again while hot.
Serve warm while the cheese is still melted.