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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/tomato-shrimp-gravy-cornmeal-cathead-biscuits/