Shrimp Gravy & Biscuits
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- • ½ lb fresh shrimp (shells on)
- • 1 lemon, quartered
- • Water
- • 2 cloves garlic, chopped
- • 1 white onion, chopped
- • ¼ cup flour
- • Salt and pepper
- • Your choice of ready-to-reheat Callie’s Hot Little Biscuit biscuits
- • Flat parsley, optional
Being born and raised in the lowcountry means we utilize fresh shrimp any chance we can get. Local fishermen gather the best supplies of all fresh catches, and over the years, I’ve found some of my favorite local seafood markets that I know will never disappoint. One of my favorite ways to use local shrimp, shell and all, is making Shrimp Gravy with Biscuits.
This is a lowcountry classic that is perfect for chilly evenings in the fall and winter or a rainy day when it’s warm. Cook up a dose of comfort food with this easy dinner recipe. Once you’ve made the homemade shrimp stock, this comes together in less than 30 minutes. And you can save even more time with our handmade, ready-to-reheat biscuits to serve on the side, from buttermilk to sharp cheddar or even cheese & chive.
Instructions:
- Peel and devein shrimp. Set aside shells to use for gravy.
- Line two baking sheets with parchment paper. Lay shrimp in one even layer and drizzle with olive oil. Season with salt and pepper to taste. Follow the same steps for the shrimp shells on a separate baking sheet.
- Roast shrimp in a 350ºF oven until just pink (about 8 to 10 minutes). Allow for shrimp shells to roast in the same oven for about 15 to 20 minutes total.
- Once out of the oven, allow shrimp to cool. Add roasted shrimp shells to a saucepan with water to cover the shells. Add a heaping tablespoon of salt and pepper along with a quartered lemon. Bring that mixture to a boil, then let simmer for about 20 minutes.
- Strain shrimp stock mixture through a colander and into a large mixing bowl, then transfer into a large measuring cup. With the stock in the measuring cup, prepare a straining station with a large bowl and a smaller storage container inside. Place a small, fine mesh strainer over the container inside of the bowl and carefully pour the shrimp stock through the fine mesh strainer to catch the remaining bits.
- With the freshly strained shrimp stock, head over to your stove and heat a pan over medium heat. To make the gravy, add a tablespoon of butter. Once butter is melted and coating the pan, add in your onion and garlic to saute until softened and translucent. Season with salt and pepper.
- Once the onions and garlic have cooked down, add in another tablespoon of butter. Add in the flour and mix around; allow flour to cook out some to create a rue.
- Next, add about 2 cups of your homemade shrimp stock. Mix well to incorporate everything and allow to simmer to thicken.
- Once thickened (should coat the back of your spoon), add roasted shrimp.
- To serve, warm biscuits in the oven according to package instructions and add a helping of gravy to each plate. Garnish with flat parsley and enjoy!