Shrimp and Corn Pudding
- Yield 4 servings
Fresh sweet corn + plump fresh shrimp = A bite of Lowcountry heaven.
- 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
- Cut kernels off cobs and scrape off milky bits. You should have about 3 cups corn.
- Preheat oven to 350F.
- 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.
- 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.
- 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.