Ease of Preparation: Easy
Preparation Time: 10-15 min
Cook Time: 30-40 min
Servings: 4
Recipe By: Sheila Buff
From: Corn Cookery
Used with permission of The Lyons Press
Other Seafood
Other Seafood
Shrimp and Corn Pie
Ingredients
3 cups corn kernels
3 eggs, lightly beaten
3/4 cup milk or light cream
3/4 pound medium shrimp, peeled, cleaned, and cut in half
2 teaspoons Worcestershire sauce
1/4 teaspoon ground nutmeg
salt, to taste
freshly ground black pepper to taste
6 tablespoons sweet butter, melted
3 eggs, lightly beaten
3/4 cup milk or light cream
3/4 pound medium shrimp, peeled, cleaned, and cut in half
2 teaspoons Worcestershire sauce
1/4 teaspoon ground nutmeg
salt, to taste
freshly ground black pepper to taste
6 tablespoons sweet butter, melted
Directions
Preheat the oven to 325°.
In a mixing bowl, combine the corn kernels, eggs, milk, shrimp, Worcestershire sauce, nutmeg, and salt and pepper to taste. Blend well.
Pour the mixture into a greased casserole dish large enough to hold it in a layer about 1 1/2 inches deep. Dribble melted butter over the top.
Bake until the mixture is firm and lightly browned on top, about 30 to 40 minutes.
In a mixing bowl, combine the corn kernels, eggs, milk, shrimp, Worcestershire sauce, nutmeg, and salt and pepper to taste. Blend well.
Pour the mixture into a greased casserole dish large enough to hold it in a layer about 1 1/2 inches deep. Dribble melted butter over the top.
Bake until the mixture is firm and lightly browned on top, about 30 to 40 minutes.
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