Cilantro Scampi with Cheddar Cheese Biscuits

I decided to try a new recipe since Julene was coming over for dinner, and she loves cilantro. This ended up being really easy to make and was delightfully tasty. I was pleased at how easily the sauce came together and how well the flavors blended.

Next time I would use slightly smaller shrimp, or at least ones that were not butterflied. I think that would make it easier to eat. The recipe called for puting the shrimp right atop the biscuits, but of course I couldn't do that, because it's food touching, and I can't have that. For some reason, this didn't meld itself into one food item! Julene had hers that way and found it most enjoyable.

Cheddar Cheese Biscuits
2 1/2 c AP flour
1/4 c sugar
1 T baking powder
1 t kosher salt
1/2 t cream of tartar
6 T butter, cold, cubed
1 c cheddar cheese, shredded
1 c buttermilk
1 egg, beaten

Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
Mix together the dry ingredients for the biscuits.
Cut in butter until it's the size of peas.
Combine buttermilk and egg, then stir into the flour mixture just until incorporated. Portion batter with an ice cream scoop or a 1/4 c measure onto the prepared baking sheet. Bake for 15 minutes or until the tops begin to brown. While biscuits are baking, prepare the scampi.

Cilantro Scampi
2 T olive oil
1 lb. large shrimp, peeled and deveined, dusted with flour
1 T garlic, minced
1/2 c dry white wine
2 T butter
1/3 c chopped fresh cilantro
1/4 c fresh lime juice
2 T chipotle chiles in adobo, chopped
salt to taste
lime wedges
sprigs of fresh cilantro

Heat oil in a large saute pan over medium-high. Add shrimp and saute 2 minutes. Stir in garlic; cook until fragrant, about 30 seconds.
Deglaze with wine, scraping up any bits from the bottom of the pan. Simmer until reduced by half, about 2 minutes. Stir in butter until melted.
Combine cilantro, lime juice, and chiles in a large bowl. Add shrimp to cilantro mixture and toss to coat; season with salt. When ready to serve, spoon shrimp and sauce over the biscuits.
Garnish each serving with a lime wedge and cilantro sprigs.

from the April 2006 issue of Cuisine at Home

(Thank You Natalie, for a most lovely Christmas gift!)