Tomato-Shrimp Gravy and Cornmeal Cathead Biscuits

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
  • 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.

Cornmeal Cathead Biscuits
Yields: About 5
  • 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
  1. Preheat oven to 375°. Spray a 12-inch cast-iron skillet with cooking spray.
  2. 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.
  3. In a small bowl, whisk together egg with 1 teaspoon water. Brush dough with egg wash.
  4. Bake until golden brown, about 35 minutes. Serve warm.
*We used White Lily Unbleached Self-Rising Flour and Goya Fine Yellow Corn Meal.