|
Featured Cookbook
ORDER/INFO
-
Skillet Sate with Baby Carrots and Zucchini
-
Low Country Shrimp Pudding
Book Description
Using the latest innovations in supermarket convenience foods and a lifetime of experience as a great home cook, award -- winning, bestselling author Jean Anderson dishes up comforting pot pies and casseroles, main -- dish salads, warming soups and stews, up -- to -- the -- minute stir fries, zesty pastas, and more -- all as fabulous as they are fast.
... (more)
One Dish Dinners: 275 Great-Tasting, Easy Recipes Using Fresh, Frozen, Canned, and Other Convenience Foods
Authors: Jean Anderson
Date: August 2004
ISBN: 0060734213
Publisher: Morrow Cookbooks
Paperback
ORDER/INFO
|
The classic Low Country shrimp pudding, a breakfast/brunch favorite in and around Charleston, South Carolina, contains no vegetables. I’ve added thawed and drained frozen tiny green peas to make this a one-dish dinner. The pudding bakes for 50 minutes—but it requires no “baby-sitting,” so you can put your feet up and relax. As for the prep, that’s a breeze.
Most fishmongers and high-end supermarkets sell freshly cooked shelled and deveined shrimp. If they’re unavailable in your area, use frozen cooked shelled and deveined shrimp. But thaw and drain before using.
Servings: 4 to 6
-
6 slices stale firm-textured white bread
-
3 tablespoons unsalted butter or margarine, at room temperature
-
1/2 pound shelled, deveined, and cooked shrimp, coarsely chopped
-
1 1/2 cups frozen tiny green peas, thawed and drained
-
1 1/2 cups shredded Cheddar, Gruyère, or Monterey jack cheese (about 6 ounces)
-
3 extra-large eggs, lightly beaten
-
One 12-ounce can evaporated milk plus 1/2 cup fresh whole milk
-
3/4 teaspoon salt
-
1/4 teaspoon freshly grated nutmeg
-
1/2 teaspoon hot red pepper sauce
-
Preheat oven to 350 degrees F. Coat a 2-quart casserole with nonstick vegetable cooking spray and set aside.
-
Spread bread slices on one side with butter, then cut into 1/2-inch cubes (see Tip). Dump bread cubes into casserole along with shrimp, peas, and cheese. Toss well.
-
Quickly whisk together eggs, milk, salt, nutmeg, and red pepper sauce and pour evenly over shrimp mixture.
-
Set casserole in larger shallow baking pan and pour hot water into pan to depth of 1 1/2 inches.
-
Bake uncovered until silver knife inserted midway between rim and center of pudding comes out clean, about 50 minutes. Serve straightaway.
Variations:
SHRIMP AND CORN PUDDING:
Prepare as directed, but substitute 1 1/2 cups cream-style corn (canned or thawed, frozen) for green peas and 1/2 teaspoon freshly ground black pepper for hot red pepper sauce. Also add 1/2 teaspoon crumbled dried rosemary and 1/4 teaspoon crumbled dried thyme.
SANTA FE SHRIMP AND CORN PUDDING:
Prepare Shrimp and Corn Pudding as directed, but use 1/4 teaspoon each freshly ground black pepper and hot red pepper sauce. Also substitute finely diced jalapeño jack cheese for Cheddar. Omit rosemary and thyme and add 3 tablespoons each finely grated yellow onion, freshly minced cilantro, and parsley.
SHRIMP AND SPINACH PUDDING:
Prepare Santa Fe Shrimp and Corn Pudding as directed, substituting one 10-ounce package thawed, very well-drained frozen chopped spinach for corn and one diced 6-ounce roll garlic cheese for jalapeño jack. Omit cilantro and parsley.
TIP
The easiest way to cube bread is to stack the slices, three at a time, and with a sharp serrated knife, make a series of lengthwise cuts, spacing 1/2 inch apart, then a series of crosswise cuts, again 1/2 inch apart.
More From This Book:
-
Skillet Sate with Baby Carrots and Zucchini
-
Low Country Shrimp Pudding
|
|
