Steps
Heat olive oil in a pan over medium heat and sear the shrimp and langostino with salt and pepper for 2-3 minutes. Remove and set aside. In the same pan, sauté onions, bell peppers, and celery until the onions are translucent, about 4-5 minutes.
Reduce heat to medium-low and add butter to the pan. Once melted, sprinkle in flour and stir until absorbed by the vegetables. Deglaze the pan with chicken broth and bring to a slight simmer. Add heavy cream and stir to combine. Season with garlic, thyme, tarragon, salt, pepper, and smoked paprika. Cook for 2-3 minutes, then gently fold in shrimp, langostino, and crabmeat. Remove from heat.
In a small bowl, mix melted butter with the garlic herb seasoning and set aside.
In a bowl, combine the dry biscuit mix, cheddar cheese, and milk. Use a fork to mix until a shaggy dough forms, avoiding overmixing.
Preheat oven to 425°F. Transfer the seafood and vegetable filling to a baking dish or divide into 6 ramekins. Top with the biscuit dough. Place on a baking tray and bake until the biscuit topping is cooked through and golden brown, about 14-16 minutes.
As soon as the dish comes out of the oven, brush the herb butter over the biscuit topping. Serve warm.
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