Creole Spoon Bread

• 3 cups milk
• 1 cup cornmeal enriched self rising
• 1 pound shrimp cooked, coarse chopped
• 13 cup sweet red bell peppers green, chopped
• 13 cup parsley leaves fresh, chopped
• 13 cup onions chopped
• 2 tablespoons vegetable oil or vegetable shortening
• 1/4 teaspoon red hot pepper sauce
• 4 each eggs yolks, beaten
• 4 each eggs whites
• 2 tablespoons butter or margarine
• 2 tablespoons flour, self-rising self-rising, enriched
• 1 1/4 cup milk
• 1/2 cup ketchup
• 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 375F (190C) oven for 45 to 50 minutes, or until golden brown.
9. Meanwhile, make sauce.
10. Melt butter in saucepan; blend in flour.
11. Gradually stir in milk and cook over medium heat, stirring constantly, until thickened.
12. Stir in ketchup and worcestershire sauce.
13. Serve spoon bread with sauce.

milk, cornmeal enriched self rising, shrimp, sweet red bell peppers, parsley, onions, vegetable oil, red hot pepper sauce, eggs yolks, eggs whites, butter, flour, milk, ketchup, worcestershire sauce

Taken from recipeland.com/recipe/v/creole-spoon-bread-2636 (may not work)