Ingredients
- 30 each 9-12 count head-on texas white shrimp
- 2 tablespoon white wine
- 1/4 cup texas honey
- 2 tablespoon vegetable oil
- 1 tablespoon recipe buttermilk biscuit pudding
- 1 tablespoon recipe shrimp “gravy”
- 30 each 9-12 count head-on texas white shrimp
- 2 tablespoon white wine
- 1/4 cup texas honey
- 2 tablespoon vegetable oil
- 1 tablespoon recipe buttermilk biscuit pudding
- 1 tablespoon recipe shrimp “gravy”
- 1 cup ap flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoon shortening, cold
- 1/2 cup buttermilk, cold
- 30 each 9-12 count head-on texas white shrimp
- 2 tablespoon white wine
- 1/4 cup texas honey
- 2 tablespoon vegetable oil
- 1 tablespoon recipe buttermilk biscuit pudding
- 1 tablespoon recipe shrimp “gravy”
- 1 cup ap flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoon shortening, cold
- 1/2 cup buttermilk, cold
- 1 tablespoon unsalted butter
- 5 1/2 cup julienne texas 1015 onions
- 1/2 cup sliced leeks, (rinsed thoroughly)
- 1/4 cup sliced shallots
- 2 clove shaved garlic
- 1/4 cup brunoise celery
- 1 cup recipe buttermilk biscuits
- 1/4 cup sliced green onions
- 1 cup heavy cream
- 2 cup each eggs
- 1/2 tablespoon chopped fresh thyme
- 30 each 9-12 count head-on texas white shrimp
- 2 tablespoon white wine
- 1/4 cup texas honey
- 2 tablespoon vegetable oil
- 1 tablespoon recipe buttermilk biscuit pudding
- 1 tablespoon recipe shrimp “gravy”
- 1 cup ap flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoon shortening, cold
- 1/2 cup buttermilk, cold
- 1 tablespoon unsalted butter
- 5 1/2 cup julienne texas 1015 onions
- 1/2 cup sliced leeks, (rinsed thoroughly)
- 1/4 cup sliced shallots
- 2 clove shaved garlic
- 1/4 cup brunoise celery
- 1 cup recipe buttermilk biscuits
- 1/4 cup sliced green onions
- 1 cup heavy cream
- 2 cup each eggs
- 1/2 tablespoon chopped fresh thyme
- 2 tablepoon unsalted butter, divided
- 1 each shallots, rough chopped
- 1 tablespoon tomato paste
- 1/4 cup brandy
- 1/4 cup vermouth
- 1 teaspoon black peppercorns
- 1 teaspoon each bay leaf
- 1 sprig thyme
- 2 cup shrimp stock
- 1 cup heavy cream
- 30 each 9-12 count head-on texas white shrimp
- 2 tablespoon white wine
- 1/4 cup texas honey
- 2 tablespoon vegetable oil
- 1 tablespoon recipe buttermilk biscuit pudding
- 1 tablespoon recipe shrimp “gravy”
- 1 cup ap flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoon shortening, cold
- 1/2 cup buttermilk, cold
- 1 tablespoon unsalted butter
- 5 1/2 cup julienne texas 1015 onions
- 1/2 cup sliced leeks, (rinsed thoroughly)
- 1/4 cup sliced shallots
- 2 clove shaved garlic
- 1/4 cup brunoise celery
- 1 cup recipe buttermilk biscuits
- 1/4 cup sliced green onions
- 1 cup heavy cream
- 2 cup each eggs
- 1/2 tablespoon chopped fresh thyme
- 2 tablepoon unsalted butter, divided
- 1 each shallots, rough chopped
- 1 tablespoon tomato paste
- 1/4 cup brandy
- 1/4 cup vermouth
- 1 teaspoon black peppercorns
- 1 teaspoon each bay leaf
- 1 sprig thyme
- 2 cup shrimp stock
- 1 cup heavy cream
- 1/2 cup honey-cured bacon lardoons
- 1/4 cup bias cut green onions
Preparation
Baking Directions:
Steal This Recipe® Step by Step Instructions for the Biscuits:Combine together the dry ingredients in a small mixing bowl.
Cut in the shortening, and mix in the buttermilk.
Combine until just together.
Roll out on floured surface half-inch thick.
Cut out biscuits and bake at 325° for 10-12 minutes.
Steal This Recipe® Step by Step Instructions for the Pudding:Melt the butter in a medium sauté pan on medium-low heat.
Add the 1015 onions, leeks, shallots and garlic.
Cook until caramelized, add in celery and cook until tender.
In a mixing bowl crumble the cooked biscuits and fold in the onion mixture, thyme and green onions.
In a separate bowl whisk together the eggs and cream, and pour over the biscuits.
Fold the mixture together and season.
Place pudding mixture in greased 2 1/2-inch steel rings and bake for 20-25 minutes at 300°.
Reserve warm.
Steal This Recipe® Step by Step Instructions for the Shrimp Gravy:Melt 1 tablespoon of butter in a small saucepan over medium-low heat.
Sweat shallots until translucent, caramelize tomato paste.
Deglaze with brandy and vermouth.
Add pepper, bay and thyme; allow to reduce till almost dry.
Add shrimp stock and heavy cream and bring to a boil.
Reduce heat to low and simmer for 10-15 minutes or until the sauce almost coats the back of a spoon.
Strain through a fine chinois.
Reserve warm.
Steal This Recipe® Step by Step Instructions to serve:Heat a small sauté pan over medium-high heat, add bacon lardoons and render until crispy.
Heat a large sauté pan over medium-high heat, add oil.
Season shrimp with salt and add to sauté pan.
Sauté shrimp, being careful not to loosen the heads; add cayenne pepper.
Once the shrimp are almost cooked, but still slightly gray in the center, deglaze with white wine and honey.
Allow shrimp to cook through, remove from pan and reserve in a warm place.
Emulsify ice-cold butter into the honey glaze.
Bring gravy to a boil, remove from heat, add 1 tablespoon of ice-cold butter and emulsify with a handheld blender.
Place biscuit pudding in center of plate.
Surround with a pool of gravy and arrange shrimp around the pudding.
Drizzle with honey glaze and sprinkle with green onions and bacon lardoons.