Today we’re taking your run-of-the-mill box mix and transforming it into something entirely different.
Presenting: shrimp n cheddar biscuit waffles with maple sriracha syrup!
Using boxed biscuit mix from a popular chain restaurant, we’ll be remixing the box to make something new – this is the inaugural meal for my #hacktheboxchallenge!
For our first challenge, we’ll be hacking a generic seafood restaurant’s boxed cheddar biscuit mix. You can use any kind of boxed biscuit mix, but it’s the seasoning packet we’re after in this instance.
I figure that this packet had a mix of garlic and onion powder, with a little bit of salt and parsley flakes, so if you wanted to make this same recipe from scratch, it probably wouldn’t be too difficult to recreate, challenge aside.
If you make this recipe, take a pic with the #hacktheboxchallenge and tag @thestarvingchefblog so I can check out your amazing creations! Have an idea for a #hacktheboxchallenge? Leave it down in the comments below or send me a DM on Instagram. I hope you all enjoyed and I’ll talk to you soon!
Shrimp ‘N’ Cheddar Biscuit Waffles
- 1 box Red Lobster Cheddar Biscuit mix
- ¼ cup maple syrup
- 2 tablespoons sriracha
- 2 tablespoons ginger minced
- 2 tablespoons lime juice
- 16 oz raw shrimp peeled
- ½ cup butter melted, separate into quarter cups
- 2 eggs
- 3 teaspoons brown sugar
- 3 tablespoons parsley + more for garnish
- 3 tablespoons capers
- 1 cup sharp cheddar cheese + more for topping
- 1 cup milk
- salt & pepper to taste
- oil spray to grease waffle iron
- 1 jalapeno sliced, optional for topping
- In a small bowl, combine the maple syrup, sriracha, ginger and lime juice. Stir until mixed throughly then chill.
- Peel and devein the shrimp and then arrange the shrimp on a baking sheet lined with foil. Open the cheddar biscuit box and remove the seasoning packet. Whisk the seasoning into 1/4 cup melted butter. Pour the butter over the shrimp. Season with salt and pepper, to taste.
- Preheat the oven to 400 F | 205 F. DO NOT COOK THE SHRIMP YET. Wait until you have made 1-2 waffles before cooking the shrimp as to not overcook the shrimp or burn the butter. Keep cooked waffles warm by storing in an oven at 160 F or between ceramic plates.
- In a large bowl, whip two eggs until frothy. Then stir in the remaining melted butter, brown sugar, parsley, capers, cheese and milk.
- Preheat the waffle iron. Stir the biscuit mix into the egg and milk mixture. Combine until the batter is smooth but still has a few lumps. Do not overstir the batter.
- Use an ice cream scoop or measuring cup to measure about 1/4 to 1/2 cup of the batter into the preheated greased waffle iron. Cook the waffles according to the instructions on your waffle iron – or about 2-4 minutes per waffle per side.
- *Don't forget to cook the shrimp halfway through making the waffles. Cook the shrimp for 8-10 minutes, until it is pink and plump*
- Remove the shrimp from the baking sheet and reserve the melted butter. Spread the shrimp on top of your waffle and drizzle with melted butter, the ginger sriracha syrup, more cheese and jalapenos as desired. Enjoy!