Shrimp and Corn Pudding

Shrimp and Corn Pudding

Fresh sweet corn + plump fresh shrimp = A bite of Lowcountry heaven.

Serves: 4 Save

Ingredients (12)

  • 6 Ears of Corn
  • 2 T Unsalted Butter
  • 5 Green Onions
  • 2 T Chopped Flat Leaf Parsley
  • 2 Eggs
  • ½ cup Half and Half
  • ½ tsp Salt
  • 1 tsp Freshly Ground White Pepper
  • 1 tsp Cayenne Pepper
  • 1 tsp Ground Nutmeg
  • 1 lb Peeled and Deveined Shrimp
  • ¼ cup All Purpose Flour


  1. Cut kernels off cobs and scrape off milky bits. You should have about 3 cups corn.
  2. Preheat oven to 350F.
  3. 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.
  4. 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.
  5. Lightly butter a 2-quart baking dish and pour in batter. Bake about 1 hour, until set and lightly browned. Serve immediately. Serves 4.