Tomato Gravy with Shrimp
1 lb. Louisiana Select Shrimp (thawed, peeled, & deveined)
5 slices Thick Cut Smoked Bacon (cut into 2-inch pieces)
3 tablespoon Flour
4 -6 Homegrown tomatoes diced or
1 28 oz can Crushed Tomatoes
1 14 oz can diced tomatoes
1 cup Shrimp Stock or chicken stock
¼ teaspoon Sugar
¼ teaspoon Kosher Salt + more for finishing
Fresh Cracked Pepper
Add chopped bacon to a large skillet over medium heat. Cook bacon, stirring often, until all the small pieces are starting to get crispy, and the bacon fat has rendered. Use a slotted spoon to remove the bacon but leave the pan drippings behind. Set aside.
Add 3 tablespoons of flour to the drippings. Stir mixture to combine, stirring continuously, until the roux goes from light brown to medium brown.
Add the tomatoes and continue cooking over low heat for about 10 minutes. Add the sugar and salt and pepper as needed.
Add the shrimp and continue cooking for another 5 minutes. If it’s too thick add a half cup of stock or water.
Taste and season as needed.
Serve over warm biscuits.
Tip: Buy shell on shrimp and use the shells to make a quick stock.