Wild Caught Texas Shrimp with “Biscuits and Gravy”
Stolen on: March 19, 2008
Chef Randy Evans has offered some southern hospitality to our readers by allowing us to steal his recipe for Wild Caught Texas Shrimp with "Biscuits and Gravy" – a delicious concoction served up nightly at Brennan's of Houston, where Chef Randy is Executive Chef. Brennan's has been tantalizing Houston's taste buds with Creole-inspired dishes "with a hint of Texas" for over 40 years!
The recipe calls for Texas 1015 onions which are the first fresh onions harvested each year with a mild, juicy and "supersweet" taste (you can substitute any sweet onion if you're unable to find these). The recipe also uses a strainer that everyone might not be familiar with – a chinois strainer is conical in shape with an extra fine mesh and a wooden pestle resulting in a very smooth emulsion. Finally celery brunoise – is a fine dice in an approximate 1/8th of an inch cube.
About the chef: Chef Randy Evans was born and raised in Texas and grew up near his grandfather's farm, eating the freshest produce and vegetables and watching his mother bake countless country desserts, but did not foresee himself becoming a chef. Instead, he studied biology at Baylor University for five semesters planning to become a doctor like his sister, but, after hosting numerous dinner parties and bragging about his latest antique cookbook find to friends, he discovered that cooking in the kitchen was where he truly belonged.
Following completion of the culinary program at The Art Institute of Houston in 1996, Chef Evans joined Brenna'’s of Houston under the helm of famed chef Carl Walker, who had honed his chef talents in the U.S. Marine Corps, at the Culinary Institute of America and as Emeril Lagasse's Executive Sous Chef at Commander's Palace in New Orleans. Through studious effort of Chef Walker's cooking techniques and leadership, and working his way through every station and rank in the kitchen, Randy Evans fully earned the Executive Chef title bestowed to him in November of 2003.
Often driving out during the day to handpick his produce from the vine, soil or the back of a purveyor's truck, Chef Evans is always eager to present the maximum flavor and freshness of his dishes to guests each evening.
One of the best ways he showcases this commitment is with his famed six-course tasting menu, which changes every week. His passion and talent for capturing exquisite flavors also extends to canning his own jellies and jams, which include: Meyer Lemon Marmalade and Jelly; Mayhaw Jelly; Satsuma Marmalade and Jelly; Tomato Jalapeno Jelly; White Pepper Strawberry Preserves; Prickly Pear Jelly; Peach Preserves; Pickled Green Tomatoes; Jalapeno Bread and Butter Pickle and more.
Chef Evans' other main interest lies in the art of charcuterie, the French designation for "cooker of meats". His extensive travels throughout Europe have allowed him to sample the comfort foods of many cultures, providing food for thought in his charcuterie work in Brennan's kitchen.
Wild Caught Texas Shrimp with “Biscuits and Gravy”
Brennan's
Wild Caught Texas Shrimp with "Biscuits and Gravy" is served at Brennan's for $15. This recipe makes 6 restaurant servings.
Wild Caught Texas Shrimp with "Biscuits and Gravy" Ingredients: 30 each 9-12 count head-on Texas white shrimp To taste kosher salt 2 Tbsp white wine ¼ Cup Texas honey To taste cayenne pepper 2 Tbsp vegetable oil 1 Recipe Buttermilk Biscuit Pudding 1 Recipe Shrimp "Gravy"
Buttermilk Biscuits Ingredients: 1 Cup AP flour ½ Tbsp baking powder ¼ Tsp baking soda ¼ Tsp salt 2 Tbsp shortening, cold ½ Cup buttermilk, cold
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 mixing the buttermilk. Combine until just together. Roll out on floured surface ½" thick. Cut out biscuits & bake at 325° for 10-12 minutes.
Buttermilk Biscuit Pudding Ingredients: 1 Tbsp unsalted butter 1½ Cups julienne Texas 1015 onions ½ Cup sliced leeks, (rinsed thoroughly) ¼ Cup sliced shallots 2 Cloves shaved garlic ¼ Cup brunoise celery 1 Recipe buttermilk biscuits ¼ Cup sliced green onions 1 Cup heavy cream 2 Each eggs ½ Tbsp chopped fresh thyme To taste salt & black pepper
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 2½" steel rings and bake for 20-25 minutes at 300°. Reserve warm.
Shrimp Gravy Ingredients: 2 Tbsp unsalted butter, divided 1 Each shallots, rough chopped 1 Tbsp tomato paste ¼ Cup brandy ¼ Cup vermouth 1 Tsp black peppercorns 1 Each bay leaf 1 Sprig thyme 2 Cups shrimp stock 1 Cup heavy cream
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.
Garnish Ingredients: ½ Cup honey-cured bacon lardons ¼ Cup bias cut green onions
Steal This Recipe® Step by Step Instructions To serve: 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.
The following nutritional analysis is calculated for an approximate 6 oz at-home serving.
Nutrient Name
Amount per Serving
% Daily Value
Calories
320
Calories from Fat
210
Total Fat
24g
37%
Saturated Fat
12g
60%
Trans Fat
0g
Cholesterol
120mg
40%
Sodium
360mg
15%
Total Carbohydrates
19g
6%
Dietary Fiber
<1g
4%
Sugars
8g
Protein
9g
Vitamin A
20%
Vitamin C
8%
Calcium
10%
Iron
8%
Nutritional information for the recipe provided by CookedApple.com. The nutritional information supplied is to be used as a guideline only and will vary depending on the amount and variety of each ingredient used.
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Chef Randy Evans has offered some southern hospitality to our readers by allowing us to steal his recipe for Wild Caught Texas Shrimp with "Biscuits and Gravy" – a delicious concoction served up nightly at Brennan's of Houston, where Chef Randy is Executive Chef. Brennan's has been tantalizing Houston's taste buds with Creole-inspired dishes "with a hint of Texas" for over 40 years!
About the chef: Chef Randy Evans was born and raised in Texas and grew up near his grandfather's farm, eating the freshest produce and vegetables and watching his mother bake countless country desserts, but did not foresee himself becoming a chef. Instead, he studied biology at Baylor University for five semesters planning to become a doctor like his sister, but, after hosting numerous dinner parties and bragging about his latest antique cookbook find to friends, he discovered that cooking in the kitchen was where he truly belonged.
