Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Milk |
| 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 |
| 1¼ cup | Milk |
| ½ cup | Catsup |
| 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.