3 T unsalted butter
3 leeks
1 clove garlic, minced
2 bay leaves
 1/8 t nutmeg
1/8 t cayenne pepper
1 T all purpose flour, plus more for work surface
6 ears corn (about 6 cups kernels)
1 t fresh thyme leaves
1 1/4 cups chicken stock
1 c heavy cream
1 lb rock shrimp peeled and deveined
salt and fresh ground pepper
corn meal biscuit dough (or store bought biscuits)

1. Heat oven to 450 deg.  Heat butter in a large saucepan over medium heat.  When melted and bubbling, add leeks.
Cook, stirring, until translucent, about 4 minutes. Add bay leaves, nutmeg, cayenne and flour.  Cook, stirring, for 1 minute.  Add corn and thyme, cook 1 minutes more.  Stir in stock and cream.  Cook until liquid is thickened and reduced by 2/3s, 7-10 minutes more.  Add shrimp.  Cook until pink - about 2 minutes.  Remove from heat, discard bay leaves, season with salt and pepper. 

2. On floured work surface roll out biscuit dough to an 11×14 inch rectangle.  Cut out 6 circles (about 3.5 inches diameter).  Use ramekins as a guide.  Or roll out an 8×8 square of dough.  Spoon corn mixture into ramekins or 8×8 pan. 

3.  Place circles or square of dough onto ramekins.  PLace ramekins on baking sheet.  Bake until crust is golden brown and cooked through, about 12 minutes.  Serve.