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