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Chef
Randy Evans
Brennan's
of Houston
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Wild
Caught Texas Shrimp with "Biscuits and Gravy"
Serves
6
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| Buttermilk
Biscuits
Ingredients
AP flour
Baking powder
Baking soda
Salt
Shortening, cold
Buttermilk, cold |
Portion/Unit
1 cup
1/2 T
1/4 t
1/4 t
2 T
1/2 cup |
Preparation
Combine together
the dry ingredients in a small mixing bowl. Cut
in the shortening, and mixing the buttermilk. Combine
until just together. Roll out on floured surface
1/2" thick. Cut out biscuits & bake at
325° for 10-12 minutes. |
| Buttermilk
Biscuit Pudding
Ingredients
Unsalted butter
Julienne Texas 1015 onions
Sliced leeks, (rinsed thoroughly)
Sliced shallots
Shaved garlic
Bruniose celery
Buttermilk biscuits
Sliced green onions
Heavy cream
Eggs
Chopped fresh thyme
Salt & black pepper |
Buttermilk
Biscuit Pudding
Portion/Unit
1 T
1 1/2 cups
1/2 cup
1/4 cup
2 cloves
1/4 cup
1 recipe
1/4 cup
1 cup
2 each
1/2 T
Taste |
Preparation
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"
steel rings and bake for 20-25 minutes at 300°.
Reserve warm. |
| Shrimp
Gravy
Ingredients
Unsalted butter, divided
Shallots, rough chopped
Tomato paste
Brandy
Vermouth
Black peppercorns
Bay leaf
Thyme
Shrimp stock
Heavy cream |
Portion/Unit
2 T
1 ea
1 T
1/4 cup
1/4 cup
1 tsp
1 each
1 sprig
2 cups
1 cup |
Preparation
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. |
| To
Serve
Ingredients
Garnish
Honey-cured bacon lardons
Bias cut green onions |
Portion/Unit
1/2 cup
1/4 cup |
Preparation
Heat a small sauté
pan over medium-high heat, add bacon lardons 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 grey 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 hand held 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 lardons. |
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