Sweet corn spoon bread with smothered shrimp and poached egg

1 servings

Ingredients

Quantity Ingredient
2 cups Fresh milk
3 Ears corn; cut off the cob,
; cut very fine
⅓ cup Cornmeal
2 tablespoons Butter
2 teaspoons Sugar
1 teaspoon Salt
2 Eggs; beaten separated
2 tablespoons Butter
12 Shrimp; peeled and deveined
1 Sweet vidallia onion; minced
1 teaspoon Garlic; minced
¼ cup Flour
3 cups Chicken stock
¼ Chopped parsley
2 quarts Boiling water
1 tablespoon White vinegar
1 pinch Salt
2 Eggs

Directions

SWEET CORN SPOON BREAD

SMOTHERED SHRIMP

POACHED 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.

Converted by MC_Buster.

Per serving: 1369 Calories (kcal); 70g Total Fat; (46% calories from fat); 56g Protein; 127g Carbohydrate; 982mg Cholesterol; 9612mg Sodium Food Exchanges: 7½ Grain(Starch); 5 Lean Meat; ½ Vegetable; 0 Fruit; 11 Fat; ½ Other Carbohydrates Recipe by: IN FOOD TODAY SHOW# INE059 Converted by MM_Buster v2.0n.

Related recipes