Fresh Cornbread Topped with Spicy Shrimp and Green Onions

For the Cornbread:

Preheat oven to 425º F/215° C. Coat an 8 x 8-inch (20 cm x 20 cm), pan with nonstick cooking spray.

Sift dry ingredients into a mixing bowl. In a separate bowl, beat egg and add milk. Combine with dry ingredients. Add shortening; stirring to incorporate. Pour batter into prepared pan. Bake for 25 to 30 minutes or until golden brown and tester inserted in the center comes out clean. Set aside to cool.

For the Shrimp:

Melt the butter in a large sauce pan over medium heat, cook until it starts to brown. Sprinkle in the flour while mixing and simmer until it turns a dark brown, about 10-20 minutes.

Add the onion to the roux and cook until tender, about 8-10 minutes. Add the garlic and thyme and cook for a minute.

Whisk in the stock, add the tomatoes, creole seasoning and Worcestershire sauce and simmer for 20 minutes.

Add the shrimp and cook until opaque, about 5 minutes.