Shrimp and prawns · Southern · 30 min
Cherry Tomato & Garlic Shrimp Sauté with Cornmeal Drop Biscuits
- 30 min
- 2–6 servings
- 698 kcal / serving
A bright skillet shrimp with garlic, cherry tomatoes, and green onions, finished with a lemony kiss and parsley. The cornmeal biscuits add a hearty bite, making it a simple weeknight supper with a Southern twist.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 clovesgarlic
- 1 pintgrape tomatoes
- ½ small bunchgreen onions (scallions)
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- ¼ cuppolenta (cornmeal)
- ¾ lbraw peeled shrimp, fresh or frozen
- 4 fl ozwhole milk
- lemons
From the pantry: all-purpose flour, baking powder, black pepper, brown sugar, butter, unsalted, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · grater · measuring cups · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: shrimp
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 2 clovesgarlic
- 1 pintgrape tomatoes
- ½ small bunchgreen onions (scallions)
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- lemons
Dairy, eggs & chilled
- 4 fl ozwhole milk
Frozen
- ¾ lbraw peeled shrimp, fresh or frozen
Pantry & dry goods
- ¼ cuppolenta (cornmeal)
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| garlic | 2 cloves | 4 cloves | 6 cloves |
| grape tomatoes | 1 pint | 2 pints | 3 pints |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| Italian (flat-leaf) parsley | ½ small bunch | ½ small bunch | 1 small bunch |
| lemon | ½ | 1 | 1 ½ |
| polenta (cornmeal) | ¼ cup | ½ cup | ¾ cup |
| raw peeled shrimp, fresh or frozen | ¾ lb | 1 ½ lb | 2 ¼ lb |
| whole milk | 4 fl oz | 8 fl oz | 12 fl oz |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and start the biscuits by whisking together flour, cornmeal, baking powder, sugar, and salt.
- Grate cold butter into the dry mix, then rub it in until the mixture resembles coarse crumbs; pour in the milk and mix just until a soft dough forms.
- Drop batter in scant ¼-cup portions onto a baking sheet, spacing each about 2 inches apart, and bake until lightly golden, about 15 minutes.
- If using frozen shrimp, rinse under cold water to thaw and pat dry; otherwise, pat fresh shrimp dry and set aside.
- Season the shrimp with salt and pepper on both sides and prepare the vegetables by trimming green onions into ¼-inch pieces and halving the grape tomatoes; mince the parsley leaves.
- In a skillet over medium heat, melt a little butter and cook the green onions, tomatoes, and garlic briefly until the tomatoes soften, about 2 minutes.
- Add the shrimp and cook until they turn opaque, about 4 minutes; finish with lemon juice and turn off the heat. Chop the parsley and fold it in.
- Divide the shrimp and biscuits among plates, garnish with parsley, and serve.
Two tips
- Prep the biscuits ahead: mix the dry ingredients and grate the butter earlier, then finish by adding milk just before baking.
- Swap in your pantry items: a squeeze of lemon with parsley greens adds brightness, or serve with extra butter for a richer finish.
Nutrition per serving
- Calories
- 698 kcal
- Protein
- 34 g
- Carbs
- 65 g
- Fat
- 34 g
- Fiber
- 5 g
- Sodium
- 1262 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.