Shrimp and Corn Pudding Name: patti osteen Base: retired Recipe: Shrimp and Corn Pudding ------------------------- 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 ˝ cup half-and-half ˝ 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 1/4 cup all-purpose flour ------------------------------------------ Instructions 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