Kat's Creole Spoon Bread

3 c Milk
1 c Cornmeal, enriched self-rising
1/3 c Green bell pepper, chopped
1 lb Shrimp, cooked, coarse chopped
1/3 c Parsley, chopped fresh
1/3 c Onion, chopped
2 tbs Vegetable shortening or oil
1/4 ts Hot pepper sauce
4 Egg yolks, beaten
4 Egg whites
2 tbs Butter or margarine
2 tbs Flour, self-rising, enriched
1 1/4 c Milk
1/2 c Catsup
1 tbs Worcestershire sauce

1. In large saucepan, heat milk until almost simmering. Stir in cornmeal until smooth. Stir in shrimp, bell pepper, parsley, onion, shortening, and pepper sauce. Bring to a boil over medium heat; cook, stirring constantly, 1 minute longer. Remove from heat and cool slightly. Stir egg yolks into cornmeal mixture. Beat egg whites until stiff but not dry; fold into cornmeal mixture. Turn into well-greased 2-quart baking dish and bake in preheated 375'F. oven 45 to 50 minutes, or until golden brown. Meanwhile, make sauce. Melt butter in saucepan; blend in flour. Gradually stir in milk and cook over medium heat, stirring constantly, until thickened. Stir in catsup and Worcestershire sauce. Serve spoon bread with sauce.

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