email this pageIngredients
4 to 6 ears fresh corn
2 tablespoons unsalted butter
5 medium green onions, trimmed and thinly sliced
2 tablespoons chopped parsley, preferably flat-leaved or Italian
2 large eggs, lightly beaten
½ cup half-and-half
½ teaspoon salt
Whole white pepper in a peppermill
Ground cayenne pepper
Whole nutmeg in a grater
1 pound small to medium shrimp, peeled, or large shrimp cut in half
¼ cup all-purpose flour
Instructions
2 tablespoons unsalted butter
5 medium green onions, trimmed and thinly sliced
2 tablespoons chopped parsley, preferably flat-leaved or Italian
2 large eggs, lightly beaten
½ cup half-and-half
½ teaspoon salt
Whole white pepper in a peppermill
Ground cayenne pepper
Whole nutmeg in a grater
1 pound small to medium shrimp, peeled, or large shrimp cut in half
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 sauté pan over medium-high heat; add onion and sauté 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 casserole dish and pour in batter. Bake about 1 hour, until set and lightly browned. Serve immediately. Serves 4.
Recipe by Damon Lee Fowler, Relish Festivals and Fun, "Aw Shucks," August 22007.
Nutritional Information
2. Preheat oven to 350F.
3. Melt butter in a sauté pan over medium-high heat; add onion and sauté 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 casserole dish and pour in batter. Bake about 1 hour, until set and lightly browned. Serve immediately. Serves 4.
Recipe by Damon Lee Fowler, Relish Festivals and Fun, "Aw Shucks," August 22007.
Per serving: 420 calories, 14g fat, 39g prot., 34g carbs., 8g fiber, 690 mg sodium.
