Shrimp and Corn Pudding

(Serves 4)

4 to 6 ears of fresh corn (I used 6)

2 tablespoons butter

5 medium green onions, thinly sliced

2 tablespoons chopped fresh parsley

2 eggs, slightly beaten

½ cup half-and-half

½ teaspoon salt

White pepper

Cayenne pepper

Grated nutmeg

1 pound medium shrimp, peeled (I used frozen, uncooked but thawed.)

¼ cup all-purpose flour

 

Cut kernels off cobs and scrape oof milky bits. I highly suggest a “Kernel Kutter.” You should have about 3 cups of corn. 

Preheat oven to 350F. 

Melt butter in a sauté pan over medium-high heat; add onion and sauté until translucent, about 2 minutes, stirring. Stir in parsley and turn off heat 

Scrape mixture into 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 casserole dish and pour in batter (I used square glass  cake pan.) Bake about 1 hour, until set and lightly browned. Serve immediately. 

Per serving, 440 calories, 17g fat, 39 g. prot, 34g carbs, 8 g fiber, 690 sodium.

--from jackmaryetc.com