You are here: Home » Recipes » Shrimp and Corn Pudding 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 PrintEmail Ingredients 4 to 6 -- ears fresh corn2 tablespoons unsalted butter5 -- green onions, thinly sliced2 tablespoons chopped flat-leaf parsley,2 -- eggs, lightly beaten1/2 cup half-and-half1/2 teaspoon salt -- White pepper -- Ground cayenne pepper -- Nutmeg1 pound small to medium shrimp, peeled, or large shrimp cut in half1/4 cup all-purpose flour Instructions 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.