Shrimp and Corn Pudding

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings


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


Nutritional Info *per serving

  • Calories 420
  • Fat 14g
  • Sodium 690mg
  • Carbohydrate 34g
  • Fiber 8g
  • Protein 39g
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