Recipe: Shrimp Cornbread with Creole Sauce

Greetings All,

Here is another recipe from the Christmas party.  Enjoy!

Your brother in Christ,
Faron

Shrimp Cornbread with Creole Sauce

Ingredients:
Cornbread
2 eggs

1/4 c vegetable oil
8 ounces sour cream 
1/2 c milk
1 1/2 c self-rising cornmeal mix
4 ounces shredded Monterey jack cheese
2 to 3 tsps dried Creole seasoning
2 tsps chopped fresh parsley
1 lb. shelled, deveined uncooked medium shrimp

Creole Sauce
2 Tbls butter or margarine
1/4 c chopped onion
1/3 c chopped celery
3 cloves garlic, minced
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 bay leaf
2 tsps salt
1 Tbls granulated sugar
3 Tbls Worcestershire sauce
2 tsps Tabasco sauce

Preparation:
Preheat oven to 400 degrees F. Grease a 10-inch cast iron skillet; place in oven to heat.

In a large bowl, beat eggs. Blend in oil, sour cream and milk. Add remaining cornbread ingredients; stir until blended. Pour batter into hot skillet. Bake at 400 degrees F for 30 to 35 minutes or until golden brown.

While cornbread is cooking, melt butter in a medium saucepan over medium heat. Add onion, celery and garlic; saute' until vegetables are tender, stirring frequently. Add remaining sauce ingredients; mix well. Heat until bubbly; reduce heat and simmer 20 to 30 minutes. Remove and discard bay leaf.

To serve, cut cornbread into wedges and serve with sauce.
Makes 8 servings.