"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)

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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.