One of the loveliest supper dishes for summer in the South is a simple casserole of shrimp and corn. Traditionally, almost any custard-based dish cooked in a shallow casserole is called a “pie” in Tennessee and Georgia, just as our version of macaroni and cheese is known as macaroni pie, although a similar dish would be called a “pudding” in Virginia or other parts of the South.
No matter what you call it, it’s one of the happiest pairings of two of our best summer staples: sweet shrimp and freshly gathered corn. There’s simply no substitute for summer corn -- it’s crisp, sweet and ready right now. And while peeling small shrimp is a little tedious and the corn has to be cut from the cob just before mixing it in, this homey casserole nonetheless is a snap to put together.
And don’t forget to “milk” the corn cob. If you’ve never bothered with milking a cob, you’re missing out. It’s a simple process that involves getting every last drop of sweet corn from that cob.
You can use larger shrimp, but cut each one in half to make each bite bite-sized.
Paired with a simple green salad and biscuits or a crusty loaf of bread, this dish has no equal on a warm summer evening.
Shrimp and Corn Pie
Position a rack in the center of the oven and preheat to 350 degrees. Lightly butter a 9-inch square or soufflé dish.
Shuck the corn and brush away the silk. Cut enough kernels as close to the cob as possible to make two cups.
Put the onions and butter in a sauté pan over medium heat. Sauté, tossing frequently, until the onions are softened but not colored, three to four minutes. Turn off the heat.
Whisk together the eggs and cream in a large mixing bowl and mix in the onion, corn, herbs and flour. Season with a large pinch of salt, a small one of cayenne, several grindings of pepper and nutmeg. Mix well, stir in the shrimp and pour it into the prepared dish.
Bake in the center of the oven until the custard is set and the shrimp are cooked through, 30-35 minutes, depending on the shape of your dish. The wider and shallower it is, the quicker the pudding will cook, so keep an eye on it and be careful not to overcook it, or the eggs will separate and the shrimp will be tough. Let it settle for a few minutes before serving it warm or at room temperature.
Makes four servings.
No matter what you call it, it’s one of the happiest pairings of two of our best summer staples: sweet shrimp and freshly gathered corn. There’s simply no substitute for summer corn -- it’s crisp, sweet and ready right now. And while peeling small shrimp is a little tedious and the corn has to be cut from the cob just before mixing it in, this homey casserole nonetheless is a snap to put together.
And don’t forget to “milk” the corn cob. If you’ve never bothered with milking a cob, you’re missing out. It’s a simple process that involves getting every last drop of sweet corn from that cob.
You can use larger shrimp, but cut each one in half to make each bite bite-sized.
Paired with a simple green salad and biscuits or a crusty loaf of bread, this dish has no equal on a warm summer evening.
Shrimp and Corn Pie
- 2-4 ears of fresh sweet corn
- 4 green scallions or small green onions, washed, trimmed, and thinly sliced, or 1 medium yellow onion, stem and roots trimmed, split lengthwise, peeled and chopped
- 2 Tbsp. unsalted butter
- 2 large eggs, lightly beaten
- 1/2 cup light cream or half-and-half
- 2 Tbsp. all-purpose flour
- 1 Tbsp. each of chopped fresh thyme and parsley
- Salt, ground cayenne, and whole white or black pepper in a mill
- 1/4 Tsp. nutmeg
- 1 pound small shrimp, peeled
Position a rack in the center of the oven and preheat to 350 degrees. Lightly butter a 9-inch square or soufflé dish.
Shuck the corn and brush away the silk. Cut enough kernels as close to the cob as possible to make two cups.
Put the onions and butter in a sauté pan over medium heat. Sauté, tossing frequently, until the onions are softened but not colored, three to four minutes. Turn off the heat.
Whisk together the eggs and cream in a large mixing bowl and mix in the onion, corn, herbs and flour. Season with a large pinch of salt, a small one of cayenne, several grindings of pepper and nutmeg. Mix well, stir in the shrimp and pour it into the prepared dish.
Bake in the center of the oven until the custard is set and the shrimp are cooked through, 30-35 minutes, depending on the shape of your dish. The wider and shallower it is, the quicker the pudding will cook, so keep an eye on it and be careful not to overcook it, or the eggs will separate and the shrimp will be tough. Let it settle for a few minutes before serving it warm or at room temperature.
Makes four servings.
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