Recipe: Corn Pudding and Roasted Shrimp
Corn Pudding and Roasted Shrimp
Yield: 2 servings
Mouth-wateringly delicious, healthy, and simple. Just what we all need these days! Use sweet corn at its peak for the ultimate flavor.
Ingredients
- 6 ears of corn, husked (sweet corn is best, but not necessary)
- Pinch of salt (to taste)
- Pinch of cayenne pepper (to taste)
- Squeeze of lime
- Roasted shrimp (see below)
Preparation
Preheat oven to 350°F. Grate corn over a bowl. (It will look almost pureed.) Pour the corn into a casserole dish or round soufflé bowl. Bake 20 to 30 minutes, until the edges and top are golden and it has thickened. (While it’s cooking, you can season the shrimp. See below.) Remove corn from oven and turn oven up to 500 degrees in preparation for roasting the shrimp. (As soon as oven preheats, put seasoned shrimp in oven, as instructed below. This way it will all be done at one time.) Season corn to taste with salt, cayenne pepper, and a squeeze of lime juice. Gently stir to combine corn and seasonings. Spoon corn pudding into a bowl and place the roasted shrimp on top. Garnish with cilantro, chives, or green onion.
Roasted Shrimp
- ½ pound of shrimp, cleaned and deveined
- Extra virgin olive oil
- Salt to taste
- Pepper to taste
- Dash of smoked paprika (optional)
- Cilantro, chives, or green onion for garnish
Preheat oven to 500°F. Place shrimp on a baking sheet. Coat shrimp with some extra virgin olive oil (just a light coating). Sprinkle with salt, pepper, and paprika. Toss with rubber spatula to evenly coat the shrimp. Bake for 5 to 7 minutes, just until cooked through and pink. Don’t overcook!
Healthy
The creamy pudding is made only with corn — no butter, cream, or oils! The shrimp is a healthy favorite, especially roasted with a minimal amount of oil.
Credit
Chef Jacquie Steiner’s appreciation of good food began in childhood. When Steiner was nine years old, her mother injured her back and couldn’t cook. Steiner happily took over culinary duties for her entire family. She has been creating in the kitchen nearly every day since, and eventually made her passion into her profession.
“Cooking has always been a labor of love. It’s gratifying to cook for other people. Food is more than mere sustenance or fuel for the body. It’s soul,” says Steiner.
Steiner’s years cooking and working in the South influenced some of her favorite original recipes, including the dishes featured here.
Recipe courtesy of Jacquie Steiner, of Moveable Feast.
