Cherry Tomato & Garlic Shrimp Sauté with Cornmeal Drop Biscuits

Directions

1. Preheat the oven to 450°F and start the biscuits by whisking together flour, cornmeal, baking powder, sugar, and salt.
2. 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.
3. 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.
4. If using frozen shrimp, rinse under cold water to thaw and pat dry; otherwise, pat fresh shrimp dry and set aside.
5. 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.
6. 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.
7. 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.
8. Divide the shrimp and biscuits among plates, garnish with parsley, and serve.