3 c Milk
1 c Cornmeal, enriched self
-rising
1 lb Shrimp, cooked, coarse
-chopped
1/3 c Green bell pepper, chopped
1/3 c Parsley, chopped, fresh
1/3 c Onion, chopped
2 tb Vegetable shortening or oil
1/4 ts Hot pepper sauce
4 ea Egg yolks, beaten
4 ea Egg whites
2 tb Butter or margarine
2 tb Flour, self-rising, enriched
1 1/4 c Milk
1/2 c Catsup
1 tb Worcestershire sauce
1. In large saucepan, heat milk until almost simmering. 2. Stir in
cornmeal until smooth. 3. Stir in shrimp, bell pepper, parsley,
onion, shortening, and pepper sauce. 4. Bring to a boil over medium
heat; cook, stirring constantly, 1 minute longer. 5. Remove from heat
and cool slightly. 6. Stir egg yolks into cornmeal mixture. 7. Beat
egg whites until stiff but not dry; fold into cornmeal mixture. 8.
Turn into well-greased 2-quart baking dish and bake in preheated
375’F. oven 45 to 50 minutes, or until golden brown. 9. Meanwhile,
make sauce. Melt butter in saucepan; blend in flour. 10. Gradually
stir in milk and cook over medium heat, stirring constantly, until
thickened. 11. Stir in catsup and Worcestershire sauce. 12. Serve
spoon bread with sauce.
Yields
8 Servings