Tomato-Shrimp Gravy and Cornmeal Cathead Biscuits
  • 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
  1. 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.
  2. 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