Corn and Shrimp Pudding
by Betty Douglass
When fresh corn and shrimp are at their peak in mid-summer, you will want to try this happy pairing in a supper casserole entree. Fresh sweet corn is a specialty at Bennett’s Creek Farm Market & Deli.
- 4 green onions, thinly sliced
- 2 Tbs. butter
- 3 to 6 ears tender sweet corn
- 2 large eggs, lightly beaten
- 1/2 cup half and half
- 1 Tbs. each chopped fresh thyme and parsley
- Salt, ground cayenne and pepper
- Whole nutmeg in a grater
- 1-1/2 lbs. peeled shrimp
Preheat oven to 350 degrees.
Put on a teakettle of water to boil. Shuck the corn and carefully brush away all the silks. Over a large bowl with a sharp knife, cut the outer half of the kernels from an ear, leaving the inner half of the kernels still attached to the cob. Thoroughly scrape the cob with the knife to force out all the milk from the cut kernels into the bowl. Repeat with remaining ears until you have 2 cups.
Put the onions and butter in a saute pan and place it over medium-high heat. Saute, tossing frequently, until the onions are softened, but not colored, about 3 to 4 minutes. Turn off heat.
Combine the sauteed onions, corn, eggs, cream and chopped herbs in a mixing bowl. Season with a generous pinch or so of salt, a stingy one of cayenne, a few grindings of pepper and a liberal grating of nutmeg. Mix well until it is thoroughly combined, then stir in shrimp (if shrimp are large, cut in half).
Lightly butter a square or round baking dish and pour in the corn batter. Place the casserole in the center of a wider, deeper pan and place it on the center rack of the oven. Pour the boiling water (from the teakettle) carefully into the larger pan until it comes half way up the sides of the casserole dish. Bake until the pudding is set and shrimp cooked through. Depending on the shape and thickness of your casserole it will take about an hour. Do not over cook. Serve hot or at room temperature.
Makes 4 servings