Low Country Shrimp And Corn Pudding Recipes

Steps:

• Saute shallots and shrimp in butter until shirmp are pink. Mix croutons, shrimp, shallots, corn and cheese. Pour into a 2 quart buttered casserole. Mix eggs, milk, and seasoning. Pour over shrimp mixture. Bake in water bath at 350' for 50".

Steps:

• Heat the butter in a large pot over medium-high heat. Add the scallion whites, celery and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the flour and Old Bay Seasoning and cook, stirring, until the flour is lightly toasted, about 1 minute. Add the milk, 6 cups water and the rice. Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes. Add the corn to the pot and cook 3 minutes. Stir in the shrimp and cook until they curl and turn opaque, about 3 more minutes. Season the chowder with salt and pepper and stir in the sherry. Ladle into bowls and top with the scallion greens.

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until smooth. Continue to whisk for 1 minute, making sure the mixture doesn't brown. Gradually whisk in the milk and cook, whisking often, until it just barely bubbles along the sides of the pan, about 5 minutes. Remove the pan from the heat, add the American and Monterey Jack cheeses and stir until melted. Stir in the jalapeño. If the sauce is too thick, whisk in more milk, 1 tablespoon at a time. Add salt and pepper to taste and keep the cheese sauce warm.
• Toss together the shrimp, 1 tablespoon of the oil, the seafood seasoning and garlic in a medium bowl. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, for 3 minutes. Add the crabmeat and cook, stirring occasionally, until the shrimp are pink and just cooked through and the crabmeat is warmed through, about 2 minutes more.
• Spread a layer of tortilla chips on a serving platter. Top with some of the shrimp and crab mixture and drizzle with some cheese sauce. Repeat with another layer of chips, shrimp and crab mixture and cheese sauce, building your nachos as high as you like. Sprinkle with the green onions and cilantro and serve immediately.

Steps:

• In a large bowl, combine sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn. , Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). (If using a countertop induction oven, preheat to 325 degrees (165 degrees C)). Grease a 9-inch baking dish.
• Combine cornmeal, baking powder, salt, and Creole seasoning in a bowl. Add eggs and butter; mix until smooth. Fold corn, shrimp, 8 ounces Cheddar cheese, onion, and jalapeno peppers into the batter. Spread in the prepared dish.
• Bake in the preheated oven until golden brown, about 25 minutes.
• Sprinkle 2 tablespoons Cheddar cheese on top; continue baking until melted, 2 to 3 minutes. Let stand for 10 minutes before slicing.