Halibut Spoon Bread

• 1/2 pound large fresh shrimp
• 1/2 cup yellow stone-ground cornmeal
• 1/2 cup all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 to 3 teaspoons chopped fresh basil
• 2 to 3 teaspoons chopped fresh parsley
• 1/4 teaspoon chopped fresh thyme
• 3 medium eggs, separated
• 2 cups buttermilk
• 5 medium egg whites
• 1/8 teaspoon cream of tartar
• 1 tablespoon butter
• 1 (1/2-pound) halibut or grouper fillet

1. Peel shrimp; devein, if desired. Set aside.
2. Combine cornmeal and next 7 ingredients in a large bowl. Stir together 3 egg yolks and buttermilk; add to dry ingredients, stirring just until moistened.
3. Beat 8 egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form. Fold one-third egg white mixture into cornmeal mixture; repeat procedure twice using remaining egg white mixture and cornmeal mixture.
4. Brown butter in a 10-inch cast-iron skillet over medium-high heat. Place fillet in center of skillet; pour batter over top.
5. Bake at 400u0b0 for 20 minutes; place shrimp on top, and cook 10 additional minutes or until spoon bread is golden and shrimp turn pink. Serve immediately.

fresh shrimp, yellow stoneground cornmeal, allpurpose, baking powder, baking soda, kosher salt, fresh basil, parsley, thyme, eggs, buttermilk, egg whites, cream of tartar, butter

Taken from www.myrecipes.com/recipe/halibut-spoon-bread (may not work)