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LOCATION: Recipes >> Vegetables >> Corn Pudding 12

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Shrimp and Corn Pudding

4 scallions or 1 medium yellow onion
2 tablespoons unsalted butter plus additional for greasing the pan
2 cups sweet corn kernels
2 large eggs, lightly beaten
1/2 cup light cream or half-and-half

1 tablespoon chopped fresh thyme
1/2 tablespoon chopped fresh parsley
Salt, to taste
Ground cayenne, to taste
Fresh-ground white pepper, to taste
Fresh-grated nutmeg, to taste
1 1/2 pounds peeled small shrimp

Position an oven rack in the center of the oven and preheat oven
to 350 degrees. Put on a teakettle of water to boil.

Wash the scallions, trimming and discarding any discolored leaves,
and thinly slice them. Or, if you use a yellow onion, peel it and
chop it fine. Put the onions and butter in a skillet over medium-high
heat. Saute, tossing frequently, 3 to 4 minutes or until the onions
are softened but not colored. Turn off the heat.

Combine the sauteed onions with the corn, eggs, cream and chopped
herbs in a mixing bowl. Season with a generous pinch of salt, a
stingy one of cayenne, a few grindings of pepper and a liberal
grating of nutmeg. Mix well until all is horoughly combined, then
stir in theshrimp.

Lightly butter a 9-inch square or round ceramic casserole or souffle
dish and pour in the corn batter. Place the casserole in the center
of a wide, deep pan (such as a sheet-cake pan) and put it on the
center rack of the oven. Pour the boiling water carefully into
the larger pan until it comes about halfway up the side(s) of the
casserole dish.

Bake until the pudding is set and the shrimp cooked through.
Depending on the shape of your casserole dish, it will take about
1 hour. The wider and shallower the pan, the quicker the pudding
will cook, so keep an eye on it and be careful not to overcook it,
or the eggs will separate and the shrimp will be tough. Serve hot
or at room temperature. Makes 4 servings.


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