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Recipe Summary

Yield:
6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel shrimp; devein, if desired. Set aside.

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  • Combine cornmeal and next 7 ingredients in a large bowl. Stir together 3 egg yolks and buttermilk; add to dry ingredients, stirring just until moistened.

  • Beat 8 egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form. Fold one-third egg white mixture into cornmeal mixture; repeat procedure twice using remaining egg white mixture and cornmeal mixture.

  • Brown butter in a 10-inch cast-iron skillet over medium-high heat. Place fillet in center of skillet; pour batter over top.

  • Bake at 400° for 20 minutes; place shrimp on top, and cook 10 additional minutes or until spoon bread is golden and shrimp turn pink. Serve immediately.

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