Buttery biscuits smothered in a creamy Creole sauce with sautéed shrimp and holy trinity aromatics.
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Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
Cut each raw biscuit into quarters and arrange them in a single layer at the bottom of the prepared baking dish.
In a large skillet over medium heat, melt the butter and sauté the onion, bell pepper, and celery (the holy trinity) until softened, about 5-7 minutes.
Stir in the minced garlic and Creole seasoning, cooking for 1 minute until fragrant, then sprinkle the flour over the vegetables and stir for 2 minutes to create a light roux.
Slowly whisk in the heavy cream and bring to a gentle simmer until the sauce thickens slightly, then remove from heat.
Stir the raw shrimp into the cream sauce, then pour the entire mixture evenly over the biscuit pieces in the baking dish.
Top the mixture with the shredded cheddar cheese and bake for 20-25 minutes until the biscuits are puffed and golden brown.
Garnish with sliced green onions and let rest for 5 minutes before serving to allow the sauce to set.
