Vegetables: Corn Pudding 12 by Recipe Cottage

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	Corn Pudding 12

		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.