Shrimp and Corn Pudding
- Yield: 4 servings
Ingredients
- 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
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.
Nutritional Info *per serving
- Calories 420
- Fat 14g
- Sodium 690mg
- Carbohydrate 34g
- Fiber 8g
- Protein 39g