Monday, April 26, 2010

"THE PRIMROSE BANKS NOW FAIR!" ~ CILANTRO SCAMPI with CHEDDAR BISCUITS

"The primrose banks now fair!"
~ Robert Burns


Primrose
(Primula)




CILANTRO SCAMPI with CHEDDAR BISCUITS
~ Simply delightful weeknight supper adapted from (CuisineAtHome.com)
___________

For the scampi:

2 Tbsp. extra-virgin olive oil
1 lb. peeled and deveined large shrimp, dusted with flour
1 Tbsp. minced garlic
1/2 cup dry white wine
2 Tbsp. unsalted butter
1/3 cup chopped fresh cilantro (or fresh parsley)
1/4 cup fresh lime juice and zest from limes
2 Tbsp. chopped chipotle chiles in adobo - these canned smoked jalapenos pack a punch so, if sensitive, use sparingly (or chopped jalapenos ... or chopped green chilies for a milder taste)
coarse salt to taste
4 lime wedges
sprigs of fresh cilantro (or parsley)

  • Heat oil in large pan over medium-high heat. Add shrimp and sauté 2 minutes. Stir in garlic; cook until fragrant, about 30 seconds.
  • Deglaze with wine, scraping up any bits from bottom of pan. Simmer until reduced by half, about 2 minutes. Stir in butter until melted.
  • Combine cilantro, lime juice, zest, and chiles in large bowl. Add shrimp to cilantro mixture and toss to coat; season with salt. When ready to serve spoon over the biscuits.
  • Garnish each serving with a lime wedge and cilantro sprigs. (Serves 4)

CHEDDAR BISCUITS

2 1/2 cups flour
1/4 cup sugar
1 Tbsp. baking powder
1 tsp. kosher salt
1/2 tsp. cream of tartar
6 Tbsp. (cold, cubed) unsalted butter
1 cup shredded sharp Cheddar
1 cup buttermilk
1 beaten egg

  • Preheat oven to 450º. Line a baking sheet with parchment paper or coat lightly with nonstick spray.
  • Mix dry ingredients together for the biscuits.
  • Cut in butter with a pastry blender or 2 knives until the size of peas; stir in cheese.
  • Combine buttermilk and egg. Stir into flour mixture just until incorporated. Portion batter with an ice cream scoop or 1/4 cup measure onto prepared baking sheet.
  • Bake for 15 minutes or until tops begin to brown. While biscuits bake, prepare scampi.



25 comments:

Monica the Garden Faerie said...

The only thing I love about Red Lobster (my mom's fave restaurant) is the cheddar biscuits. Which is odd as I'm not wild about biscuits. Love scampi, though. And all those primroses. We should definitely visit each other's gardens this season!

Kiki said...

Joey..fabulous recipes..yum..biscuits are always a winner! I loove the color-fest of flowers..gorgeous beauty!! Fantastic and energizing!
Have a wonderful day!
kiki~

nancybond said...

Sweet, sweet spring flowers! And I do love that clock!! I'm going to try those biscuits, too. Yum!

Diana said...

Beautiful mosaics Joey, and I love the watch/clock in the photo... hm, time standing still. Cilantro Scampi... into my recipe file. Thank you.

Roses and Lilacs said...

Hi Joey, those primrose are beautiful. I've tried to grow them and the snails always made such a mess of them. Saw some at Home Depot last weekend and was so tempted.
Marnie

Christine B. said...

Making note to myself: must include more primroses in the garden this year. Additional note: need to figure out how to do those mosaic thingys.

Christine in Alaska

Kate said...

Oh, yum! Biscuits! I'm supposed to be good and not eat biscuits but I only need a little arm twisting to go for it. :)

Love the bright colors of your Primrose. They are the sweetest of spring flowers...

joey said...

And these are so easy, Monica! Yes, indeed we must. Please come in May, my favorite month, and we'll tour the garden with a glass of May Wine!

Thanks, dear delightful Kiki. Wishing you a wonderful day also.

I love my clock too, Nancy, a Mother's Day gift from my children several years ago. As you can see, the biscuits are so simple ... enjoy!

Put primrose in a sunny/light shade spot and they should be fine, Marnie. I buy them, use them for inside arrangements, then plunk them outside in a friendly spot.

Thank you, Diana. I too love this clock so much we have another one at the cottage that you can see from the lake.

I hope you do include more, Christine. Primrose are one of the 1st brave souls to pop through the snow ... you will love them!

joey said...

Agree, dear Kate, and will not twist your arm :)

Katarina said...

Hi Joey, Primroses are such pretty flowers of spring! You seem to have lots of them - lucky you!

Gail said...

I am also enamored of the clock! Wow...on the beautiful and sweet primrose~I haven't a one in this garden! Might have to try them after seeing how splendid they can be~gail

joey said...

Yes, I am blessed to have lots of primrose, Katarina. Guess we're a mutual admiration society ... they seem to be very happy in my garden and I'm happy to have them :)

Wow, I'm surprised, Gail. What might do well for you and a dear is Cowslip (Primula veris) ... I have that also, in my wildflower garden.

Shady Gardener said...

A beautiful collection, Joey. I only have the one Chinese Primrose (which is "wild looking"). I'm thinking I need to try other varieties, again. In different locations. :-)

Rick said...

A cornucopia of colour! Stunning.

joey said...

Hi Shady! The Chinese Primrose is a beauty I would love to have in my collection but don't. I'm keeping my eyes open!

Thanks, Rick. Primrose do shout spring!

joey said...

Hi Shady! The Chinese Primrose is a beauty I would love to have in my collection but don't. I'm keeping my eyes open!

Thanks, Rick. Primrose do shout spring!

Gatsbys Gardens said...

Shrimp is a favorite and the biscuits sound delicious - sound great for Mothers Day.

Your primrose are wonderful. I have never had luck with them staying around, come back one year and not the next.

Eileen

Krista said...

This is a heavenly post; from start to finish! I must try that shrimp recipe!!!

Johnny Nutcase said...

i always love your flower mosaics! they make me happy :)

Jim Groble said...

Great pics and posts. Now I want all the primroses and tulips in your pics. jim

joey said...

Hi Eileen (do hope someone will prepare the Scampi for you on Mother's Day!) It seems like many have issues with primrose ... maybe neglect is the key. Often they are half dead when I plunk them in the ground but they are always the first to pop up the following spring.

Hi Krista and thanks ... it's fun to catch up. Your last post, sensational :)

Thanks JN ... you are a dear and visiting you make ME very happy :)

Welcome, Jim, and thank you ... and I want your BIG BLUE :) Mine are big but nothing like yours!

beckie said...

Joey, can anyone have too many primrose? I think not! Each one is such a delight in color and shape. My only problem was limiting myself to just a few.

I love scampi and this sounds so yummy. I must remember to eat before visiting your blog. :)

Jess said...

Jody, I'm going to try this one. I think I am very hungry right this second and they sound good enough to eat them off the screen.

Jess said...

sorry I think I just typed jody and not joey... sorry. hunger causing brain typing issues. :)

joey said...

Oh never, dear Beckie! And mine are just looking prettier and prettier. It's great since soon they will be hiding beneath the many hostas that are waiting to be seen :)

OK Jess, often a name confused. Hungry here too ... Mr. Ho-Hum is OOT and I'm enjoying catching up on juicy blogs, the tastiest food for the evening :)