Shrimp and Corn Pudding

Kitchen Tested
  • Yield 4 servings

Fresh sweet corn + plump fresh shrimp = A bite of Lowcountry heaven.

Mark Boughton Photography / styling by Teresa Blackburn


4 to 6 -- ears fresh corn
2 tablespoons unsalted butter
5 -- green onions, thinly sliced
2 tablespoons chopped flat-leaf parsley,
2 -- eggs, lightly beaten
1/2 cup half-and-half
1/2 teaspoon salt
-- White pepper
-- Ground cayenne pepper
-- Nutmeg
1 pound small to medium shrimp, peeled, or large shrimp cut in half
1/4 cup all-purpose flour


  1. Cut kernels off cobs and scrape off milky bits. You should have about 3 cups corn.
  2. Preheat oven to 350F.
  3. Melt butter in a saute pan over medium-high heat; add onion and saute until translucent, about 2 minutes. Stir in parsley and turn off heat.
  4. Scrape mixture into a large bowl; add corn, eggs and half-and-half. Season with salt, white and cayenne peppers, and a generous grating of nutmeg; mix well. In a separate bowl, toss shrimp in flour and shake off excess. Fold shrimp into corn batter.
  5. Lightly butter a 2-quart baking dish and pour in batter. Bake about 1 hour, until set and lightly browned. Serve immediately. Serves 4.

Recipe by Damon Lee Fowler.




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