Fresh sweet corn + plump fresh shrimp = A bite of Lowcountry heaven.
Serves: 4Save Share
4 to 6 ears fresh corn
2 tablespoon unsalted butter
5 green onions, thinly sliced
2 tablespoon chopped flat-leaf parsley,
2 eggs, lightly beaten
1/2 cup half-and-half
1/2 teaspoon salt
Ground cayenne pepper
1 pound small to medium shrimp, peeled, or large shrimp cut in half
1/4 cup all-purpose flour
Cut kernels off cobs and scrape off milky bits. You should have about 3 cups corn.
Preheat oven to 350F.
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.
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.
Lightly butter a 2-quart baking dish and pour in batter. Bake about 1 hour, until set and lightly browned. Serve immediately. Serves 4.