SHRIMP KISSED BISCUIT

These will surprise you. Argentine shrimp will come the closest to the texture and taste of lobster. On top of a soft, flaky sweet potato biscuit, hands down, may bring you to the streets of NOLA. It's the perfect appetizer that will seriously impress your guests.

Or just snag the biscuit recipe, which is completely plant-based, and enjoy them for breakfast.

SWEET POTATO BISCUITS

INGREDIENTS

1 medium-sized sweet potato

2 cups AP flour

1/2 cup vegan butter

2 tsp - baking powder

1 tsp - baking soda

1 tsp - salt

1/2 cup almond milk (I highly recommend the Elmhurst Brand)

1 tbs - olive oil

1 tbs - coconut oil

INSTRUCTIONS

1. Wash, peel, large dice, and boil in an appropriately sized pot 1 large sweet potato in salted water until tender and you can easily poke a fork through the potato. When tender, drain water from the pot, leaving the sweet potato; add coconut oil, and mash thoroughly. Place in a glass container, and set aside to cool completely, or let cool overnight.

2. Preheat oven to 450 degrees, and line a baking sheet with parchment paper and set aside.

3. In a large bowl, whisk all dry ingredients ( flour, baking powder, baking soda, and salt)

4. In a smaller separate bowl, whisk mashed sweet potatoes, almond milk, and olive oil, and set aside.

5. Cut and add butter to the flour mixture, and crumble with a fork until you have a "pea-sized" sandy texture. A few large butter chunks are fine.

6. "Splotch" sweet potato mixture into flour mixture and mix with a spatula then set out on a floured surface. Bring together with your hands, and till everything comes together, make in a rectangular oval shape. (The dough will be a bit sticky). Refrigerate for 10 minutes

7. Roll out dough onto a floured surface to about a half-inch thick. Fold the dough into a third. Now turn your dough so that the openings are at the top and bottom, roll out, fold again, and turn. Repeat this step 4-5 times. The more you do this, the more layers you get in your biscuits.

8. Once done folding, roll your dough to about 1" inch thick. Use a round cookie cutter to cut your biscuits, pushing down into the dough but not twisting, then putting each one on your prepared pan. Make sure biscuit edges are touching (this helps them "climb" and grow). You should have around 6 biscuits.

9. Brush with milk and put into the oven for 13-16 minutes.

10. Set out to cool, and enjoy. They're best when warm, of course.

SAUTEED ARGENTINE SHRIMP

INGREDIENTS

2 tbs - olive oil

1 lb - Argentine deveined shrimp

TT - salt and pepper

1/2 - onion, small diced

1 - green bell pepper, seeded and finely chopped

2-3 - garlic cloves thinly sliced

1 tsp - chile flakes

2 - plum tomatoes, cored and finely diced

3 tbs - chopped fresh parsley

2-3 tbs - vegan butter

1/3 cup - white wine (something basic, not bubbly, Non-alcoholic, but either will work)

INSTRUCTIONS

1. Heat oil in a large skillet over medium/high heat, and season shrimp with salt and pepper. Add the shrimp to the skillet a few at a time and sear 1-2 minutes per side. Remove, transfer to plate and set aside (in short, your "par" cooking the shrimp/not cooking it fully at this point)

2. Lower the heat to medium and add the onion and bell pepper. Stir occasionally for about 5 minutes until softened. Add the garlic and chile flakes, stir and combine for one minute. Season with salt and pepper. Add the tomatoes, stir, and cook for another minute. Add back the par-cooked shrimp.

3. Once all of those ingredients are meshing and well combined, add the butter and white wine. Stir and combine. These two ingredients will give your shrimp a bit of a sauce...

4. NOW...the biscuits...Remember those? Take one and slice it in half, and top with your sautéed Argentine shrimp

5. Serve while hot and enjoy.