I am have a conundrum I absolutely love the idea of shrimp and grits, but I’ve tried it at many great restaurants, including Emeril’s restaurant in New Orleans, some in South Florida and found I don’t like shrimp and grits. But I wanted to do a play on that idea so I decided to make corn biscuits and since I love gravy and a biscuit, do a dish like that. What I’ve done is incorporate the cornmeal into a biscuit and done a gravy that makes the shrimp shine so it’s a dish I can get behind. I hope you like it.

1 cup corn flour
1 cup self rising flour
1 tablespoon baking powder
1 1/4 cup cream
1 pound shrimp 31-40
1 teaspoon creole seasoning
3 tablespoons oil
3 tablespoons flour
1 teaspoon garlic
1 teaspoon black pepper
1/2 cup diced onion
1/2 bell peppers diced
12 ounces clam stock
1/4 cup diced green onions

In a bowl mix corn flour, self rising flour, baking powder.

Add cream and mix. Form a ball.

Turn out on a floured counter and fold over itself 8 times.

Cut dough into biscuits.

Heat oven to 425.

Place biscuits on parchment lined baking sheet.

Bake for 13-15 minutes.

In a skillet on medium add oil and flour to combine stir and cook for 6 minutes.

Add green pepper and onions, cook for 5 minutes until vegetables are soft.

Add clam juice garlic powder, and creole seasoning.

Cool until thickened.

Add shrimp and cook until done about 2 minutes per side.

Serve over biscuits.