-SWEET CORN SPOON BREAD-
2 c Fresh milk
3 Ears corn; cut off the cob,
; cut very fine
1/3 c Cornmeal
2 tb Butter
2 ts Sugar
1 ts Salt
2 Eggs; beaten separated
SMOTHERED SHRIMP
2 tb Butter
12 Shrimp; peeled and deveined
1 Sweet vidallia onion; minced
1 ts Garlic; minced
1/4 c Flour
3 c Chicken stock
1/4 Chopped parsley
-POACHED EGGS-
2 qt Boiling water
1 tb White vinegar
1 pn Salt
2 Eggs
Preheat oven to 350 degrees. Bring to a boil one-cup of milk; add corn and
cornmeal, stirring constantly, and cook for 5 minutes. Remove from the fire
and beat in butter, sugar, salt, and the remaining milk. The cold milk
should cool the mixture. Beat egg yolks. In a separate bowl, beat whites
until stiff, then fold the stiffly beaten whites into egg yolks. Add to
cooled milk mixture. Pour the mixture into a buttered dish and bake for 30
minutes.
SMOTHERED SHRIMP:
In a medium saute pan over high heat add butter and saut the shrimp. When
the shrimp are slightly pink, add the onions and garlic and saute until
translucent. Dust with flour and stir well incorporated to a paste. Add
chicken stock 1 cup at a time working, with a wooden spoon. When gravy is
formed, season with salt and pepper and finish with chopped parsley.
POACHED EGGS:
Bring water to a boil; add vinegar and salt. Crack 2 eggs and poach for 3
to 4 minutes. Remove with slated spoon.
To Assemble:
In a soup bowl, scoop a small amount of spoon bread into the center. Top
with poached eggs and garnish with shrimp and chopped parsley.
Yields
1 servings