Fresh sweet corn + plump fresh shrimp = A bite of Lowcountry heaven.
Serves: 4Save Share
6 Ears of Corn
2 T Unsalted Butter
5 Green Onions
2 T Chopped Flat Leaf Parsley
½ cup Half and Half
½ tsp Salt
1 tsp Freshly Ground White Pepper
1 tsp Cayenne Pepper
1 tsp Ground Nutmeg
1 lb Peeled and Deveined Shrimp
¼ cup All Purpose Flour
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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.