Yield: 8 Servings
|1 cup||Cornmeal, enriched self rising|
|1 pounds||Shrimp, cooked, coarse chopped|
|⅓ cup||Green bell pepper, chopped|
|⅓ cup||Parsley, chopped, fresh|
|⅓ cup||Onion, chopped|
|2 tablespoons||Vegetable shortening or oil|
|¼ teaspoon||Hot pepper sauce|
|4 eaches||Egg yolks, beaten|
|4 eaches||Egg whites|
|2 tablespoons||Butter or margarine|
|2 tablespoons||Flour, self-rising, enriched|
|1 tablespoon||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.