Shrimp and Crab Nacho Biscuit Melts

Ingredients:

• 1 can (8 count) refrigerated biscuits (like Pillsbury Grands)

• 1 tbsp butter

• ½ lb shrimp, peeled, deveined, and chopped

• ½ lb lump crab meat (fresh or canned, drained)

• 1 small onion, finely chopped

• 1 small bell pepper, finely chopped

• 1 clove garlic, minced

• 1 tsp Cajun seasoning

• ½ tsp paprika

• Salt and pepper, to taste

• 4 oz cream cheese, softened

• ½ cup sour cream

• 1 cup shredded cheddar cheese

• ½ cup Monterey Jack cheese

• ¼ cup pickled jalapeños, sliced

• 2 tbsp green onions, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.

2. Prepare biscuits: Flatten each biscuit slightly and place on the baking sheet. Bake for 10 minutes, just until lightly golden. Remove and set aside.

3. Cook shrimp mixture: In a skillet, melt butter over medium heat. Add onions, bell pepper, and garlic. Sauté until softened.

4. Add shrimp, Cajun seasoning, paprika, salt, and pepper. Cook until shrimp are pink, about 3–4 minutes. Stir in crab meat and cook for another minute.

5. Make the creamy nacho mix: Reduce heat to low and add cream cheese, sour cream, cheddar, and Monterey Jack. Stir until melted and creamy.

6. Assemble melts: Spoon the hot shrimp and crab nacho mixture over each biscuit. Top with jalapeño slices and extra shredded cheese if desired.

7. Bake again: Return to oven for 5–7 minutes, until cheese is bubbly and golden.

8. Garnish: Sprinkle with green onions before serving.

Tip: Serve warm with a drizzle of spicy nacho cheese or a dollop of sour cream for extra indulgence.