Shrimp And Corn Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Seafood | 4 | Servings | |
INGREDIENTS
| 3 | c | Corn kernels |
| 3 | Eggs, lightly beaten | |
| 3/4 | c | Milk or light cream |
| 3/4 | lb | Medium shrimp, peeled and |
| deveined and cut in half | ||
| 2 | t | Worcestershire sauce |
| 1/4 | t | Ground nutmeg |
| Salt to taste | ||
| Freshly ground black pepper | ||
| 6 | T | Butter, melted |
INSTRUCTIONS
Preheat oven to 325 degrees F. In a mixing bowl, combine the corn, eggs, milk and shrimp, Worcestershire sauce, nutmeg, salt and pepper; blend well. Pour the mixture into a well greased casserole dish, that is large to hold a mixture at least 1 1/2 inches deep. Dribble melted butter over the top. Bake until the mixture is firm and lightly browned on top, about 30-40 minutes. Serves 4.
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Nutrition (calculated from recipe ingredients)
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Calories: 368
Calories From Fat: 199
Total Fat: 22.6g
Cholesterol: 292.5mg
Sodium: 937.4mg
Potassium: 464.5mg
Carbohydrates: 24.9g
Fiber: 3g
Sugar: 4.2g
Protein: 19.7g