Canned tomatoes make this gravy simple and accessible—even when tomatoes are out of season. It pairs deliciously with our impressive yet effortless cornmeal drop biscuits.
Tomato-Shrimp Gravy and Cornmeal Cathead Biscuits
Ingredients
- 3 tablespoons bacon drippings
- 3 tablespoons all-purpose flour
- 1½ cups vegetable broth
- ½ pound medium fresh shrimp, peeled and deveined
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
- Cornmeal Cathead Biscuits (recipe follows)
- Garnish: chopped fresh parsley, chopped cooked bacon
Instructions
- In a medium saucepan, heat bacon drippings over medium heat. Whisk in flour until smooth; cook, whisking constantly, until pale brown, about 2 minutes. Gradually whisk in broth until smooth.
- Stir in shrimp, tomatoes, salt, and pepper; cook, stirring occasionally, until thickened and shrimp are pink and firm, about 8 minutes. Stir in parsley. Serve immediately over Cornmeal Cathead Biscuits. Garnish with parsley and bacon, if desired.
Cornmeal Cathead Biscuits
Yields: About 5
Ingredients
- 3½ cups self-rising flour*
- 1½ cups fine yellow cornmeal*
- 1 teaspoon kosher salt
- ½ cup cold unsalted butter, cubed
- 2 cups cold whole milk
- 1 large egg
- 1 teaspoon water
Instructions
- Preheat oven to 375°. Spray a 12-inch cast-iron skillet with cooking spray.
- In a large bowl, whisk together flour, cornmeal, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Add cold milk, and gently stir with a fork until well combined. Scoop dough by about 1 cupful, and drop into prepared pan, creating 5 biscuits.
- In a small bowl, whisk together egg with 1 teaspoon water. Brush dough with egg wash.
- Bake until golden brown, about 35 minutes. Serve warm.
Notes
*We used White Lily Unbleached Self-Rising Flour and Goya Fine Yellow Corn Meal.
