Louisiana Shrimp
The story
Shrimp and grits is one of the great Southern dishes and the grits are, structurally speaking, doing what a biscuit could do better. They hold sauce. They provide a soft starchy base. They do not contribute crunch, butter flavor, or structure. Swap in a split District Biscuit and every one of those gaps gets filled while the sauce still has somewhere to go.
The creole cream is built in the pan the shrimp came out of, which is where all the blackening spice and shrimp fond ended up. Trinity vegetables, garlic, a splash of stock, cream, and the accumulated spice. It takes six minutes. The shrimp go back in at the very end for thirty seconds, because shrimp that sit in a simmering sauce turn to rubber faster than almost any other protein.
That is the culinary canvas making a case against grits, respectfully. Thirty-five minutes, one skillet, and a build that eats like a Louisiana restaurant plate.
Why you'll love it
- Everything shrimp and grits does, plus crunch, butter, and structure.
- The creole cream is built from the shrimp fond, so nothing is wasted.
- Blackening spice takes two minutes to mix and keeps for months.
- Shrimp cook in about three minutes total, so this is genuinely fast.
- One skillet, and the sauce comes together in six minutes.
Ingredients
- 4 District Biscuits, warmed and split
- 1.5 lb large shrimp, peeled and deveined
- 2 tsp each smoked paprika and garlic powder
- 1 tsp each onion powder, oregano, thyme, and cayenne
- 1 tsp black pepper and 1 tsp kosher salt
- 4 oz andouille sausage, diced
- 1 green bell pepper, 2 celery stalks, and 1/2 onion, all diced
- 3 cloves garlic, 1 cup heavy cream, and 1/2 cup chicken stock
- 3 tbsp butter and 1 tbsp neutral oil
- Scallions, parsley, hot sauce, and lemon wedges
How to build it
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1
Combine the smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt into a blackening spice.
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2
Pat the shrimp completely dry and toss them in about two thirds of the spice blend until evenly coated.
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3
Heat the neutral oil in a heavy skillet over high heat until it just begins to smoke, then sear the shrimp 90 seconds per side and immediately remove them to a plate.
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4
Drop the heat to medium, add the diced andouille, and cook 4 minutes until it browns and renders.
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5
Add the bell pepper, celery, and onion with 1 tbsp of the butter and cook 6 minutes until softened, then add the garlic and remaining spice for 1 minute.
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6
Pour in the chicken stock and scrape the pan clean, then add the cream and simmer 4 minutes until it thickens enough to coat a spoon.
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7
Kill the heat, swirl in the remaining butter, then return the shrimp and any juices for just 30 seconds to warm through.
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8
Warm the District Biscuits in a 350F oven for 5 minutes, split them, spoon the shrimp and creole cream generously over, finish with scallion, parsley, and hot sauce, and serve with lemon.
Pro tips & swaps
- Ninety seconds per side and out. Shrimp overcook faster than anything else in this Studio and rubbery shrimp cannot be fixed.
- Return them to the sauce for thirty seconds only, off the heat. Simmering shrimp in cream is how they turn to erasers.
- The fond after searing is the entire flavor base of the sauce. Scrape all of it up when the stock goes in.
- Andouille is worth seeking out. Regular smoked sausage works but you lose the distinct pepper and garlic character.
- Halve the cayenne for a milder version, or double it if you know what you are doing.
Bring District Biscuits to your business
Put our golden, flaky biscuits to work on your own menu — cater your next event, or bring District Biscuits to your restaurant, hotel, or grocery program.
Frequently asked questions
Can I make the Louisiana Shrimp Biscuit ahead of time?
The blackening spice keeps for months and the vegetable and sausage base can be made 2 days ahead. Sear the shrimp and finish the cream to order, since reheated shrimp turn rubbery.
What's the best biscuit to use instead of grits?
A flaky biscuit with crisp edges, like a District Biscuit, is ideal because it holds the creole cream the way grits do while also adding crunch, butter flavor, and structure that grits cannot provide.
Can I substitute the shrimp in this recipe?
Yes. Crawfish tails are traditional and excellent, scallops work with a slightly longer sear, and chicken thigh strips work with about 8 minutes of cooking. **Is there a gluten-free or vegetarian version of the Louisiana Shrimp Biscuit?** The sauce is naturally gluten-free if your stock and sausage are. For vegetarian, use mushrooms and skip the andouille, adding smoked paprika to compensate. The District Biscuit is wheat-based, so check with the District Biscuit cafe about options.
Why did my shrimp turn rubbery?
They spent too long in the pan or too long in the sauce. Ninety seconds per side in a screaming hot pan, then out. They go back in for thirty seconds at the end, off the heat, purely to warm through.
What should I serve or drink with the Louisiana Shrimp Biscuit?
Collard greens, a simple green salad, or more hot sauce. For drinks, a cold lager, a Sazerac, or sweet tea.
How many calories are in the Louisiana Shrimp Biscuit?
A single build lands roughly in the 640 to 780 calorie range, driven by the cream, butter, and andouille. Using half-and-half and cutting the andouille to 2 oz brings it near 530.
How do I store and reheat leftovers?
Store the sauce and shrimp together for up to 2 days. Reheat very gently over low heat just until warm, which will still overcook the shrimp somewhat. Re-crisp the District Biscuit at 350F.
What makes a District Biscuit different from a regular biscuit?
District Biscuits are made with crisp, buttery edges and distinct flaky layers engineered to be a legit sandwich base, not just a side. It holds a cream sauce the way grits do while adding crunch and butter that grits never could. It is your culinary canvas, built to carry big flavor from first bite to last.
