Makes 6 servings.
Prep Time: 15 minutes
Cook Time: 25 minutes
INGREDIENTS
2 tablespoons butter
4 ounces fresh mushrooms, quartered (about 1 1/2 cups)
3/4 cup chopped onion
1 1/2 pounds large shrimp, peeled and deveined
8 ounces sugar snap peas (about 2 cups)
1 1/2 cups half-and-half
1/4 cup dry white wine
1/4 cup flour
1 teaspoon McCormick® Dill Weed
1/4 teaspoon McCormick® Thyme Leaves
1/2 teaspoon salt
1 can (12 ounces) refrigerated flaky biscuits
DIRECTIONS
1. Preheat oven to 400°F. Melt butter in large skillet on medium heat. Add mushrooms and onion; cook and stir 2 minutes. Add shrimp and sugar snap peas, cook and stir 3 to 4 minutes or just until shrimp turn pink.
2. Mix half-and-half, wine, flour, dill weed, thyme and salt with wire whisk until well blended. Add to skillet. Bring just to boil, stirring constantly. Reduce heat to low; simmer 2 minutes or until sauce thickens. Pour into 2-quart baking dish, about 2 inches deep.
3. Separate biscuits into 3 layers. Place biscuit layers on top of filling, overlapping layers in a shingle fashion to cover the top of the filling.
4. Bake 11 to 13 minutes or until biscuit topping is golden brown.
NUTRITION INFORMATION
per serving
Calories: 453
Fat: 21 g
Carbohydrates: 40 g
Cholesterol: 118 mg
Sodium: 1067 mg
Fiber: 3 g
Protein: 26 g
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