You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome


  • 4 to 6 ears fresh corn
  • 2 tablespoons unsalted butter
  • 5 green onions, thinly sliced
  • 2 tablespoons chopped flat-leaf parsley,
  • 2 eggs, lightly beaten
  • 1/2 cup half-and-half
  • 1/2 teaspoon salt
  • -- White pepper
  • -- Ground cayenne pepper
  • -- Nutmeg
  • 1 pound small to medium shrimp, peeled, or large shrimp cut in half
  • 1/4 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.

Recipe by Damon Lee Fowler.


Videos You Might Also Like

The recipe was originally published as Shrimp and Corn Pudding on

Didn't find what you were looking for? Try another search: