Recipe Week #  2
CORN PUDDING WITH MAINE SHRIMP

This is a delicious custard that is thickened by puréeing half of the corn in the food processor. In this recipe, dried basil, Maine shrimp and goat cheese contribute to the flavors. You could also make this versatile pudding with other cooked vegetables, dill or parsley, even lobster. Corn Pudding is perfect for utilizing extra corn-on-the-cob from a prior meal, or you may use frozen corn, just be sure it is extra-sweet.

• 2 cups sweet corn (1 – 12 ounce package of frozen corn)

• 1 teaspoon dried basil

• 1.5 tablespoons all purpose flour

• 1 cup milk

• 2 eggs

• Sea salt and fresh pepper to taste

• 2 ounces chevre (Maine goat cheese) (optional)

• 8 ounces Maine shrimp meat

Grease an 8” x 8” glass baking pan. Preheat the oven to 350 degrees.

In the bowl of your food processor, pulse 1 cup of the sweet corn until chopped. Scrape into a large bowl. Stir in the remaining corn, basil and flour. Whisk in the milk and eggs. Season with sea salt and fresh pepper. Pour the mixture into the baking dish. Sprinkle the goat cheese and shrimp meat over the mixture. Bake in the oven until set, about 30 to 45 minutes. Let stand 15 minutes before serving. Corn Pudding with Maine Shrimp may be served hot, cold or at room temperature. Makes 6 servings.

Nutritional analysis per serving: 161 calories, 15 grams protein, 15 grams carbohydrates, 5 grams fat (0 grams trans fat), 133 mg. sodium, 1.5 grams fiber.

Cheryl Wixson’s Kitchen is a non-profit organization dedicated to teaching people the joys and benefits of healthy eating and cooking utilizing regional products while supporting a sustainable environment.  For more recipes, visit our website at: www.cherylwixsonskitchen.org

Lose and Win is sponsored by Healthy Hancock, a coalition of organizations working together to improve the health of residents in Hancock County.