Ingredients

• Nonstick aluminum foil
• ½ large red bell pepper
• 2 tablespoons fresh Italian parsley
• 12 oz peeled/deveined medium shrimp, tails removed
• 1 package cheddar biscuit mix (8.5–11.36 oz)
• ¾ cup water
• ½ cup sliced fresh green onions
• 2 teaspoons smoked paprika
• ½ cup shredded cheddar cheese (optional)
• 1 ½ cups seafood chowder (about 12 oz)

Steps

1. Preheat oven to 425°F. Line baking sheet with foil. Chop red pepper and parsley finely. Cut shrimp into small bite-size pieces (wash hands).
2. Combine biscuit mix, water, green onions, paprika, cheese (if using), 1 tablespoon parsley, and one-half shrimp until blended.
3. Form dough into 6 large biscuits and arrange 2 inches apart on baking sheet. Bake 18–25 minutes until biscuits are golden and shrimp pieces are pink.
4. Meanwhile, preheat medium saucepan on medium 1–2 minutes. Place bell peppers, chowder, and remaining half shrimp in pan; cook and stir 4–5 minutes until chowder is hot and shrimp are pink and opaque.
5. Prepare garlic-herb butter and use to top biscuits following biscuit package instructions if desired. Spoon shrimp sauce over biscuits; sprinkle with remaining 1 tablespoon parsley. Serve.

Ingredients

• 2 (12 oz) bags snipped fresh green beans
• ½ large red bell pepper
• 2 tablespoons olive oil, divided
• 1 cup sliced fresh white mushrooms
• 1 tablespoon garlic-herb butter
• ½ teaspoon kosher salt
• ¼ teaspoon pepper

Steps

1. Microwave green beans following package instructions. Meanwhile, chop red pepper finely.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add beans, peppers, and mushrooms; cook and stir 4–5 minutes until peppers are tender.
3. Add butter and remaining 1 tablespoon oil to beans; cook and stir 1–2 minutes until beans are slightly browned. Season with salt and pepper; serve.