Recipe: Low Country Shrimp Pudding (with Corn Pudding and Spinach Pudding Variations)

LOW COUNTRY SHRIMP PUDDING

"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."

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, Gruy re, or Monterey jack cheese (about 6 ounces)
3 extra-large eggs, lightly beaten
1 (12 ounce) can evaporated milk
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 below). Dump bread cubes into casserole along with shrimp, peas, and cheese. Toss well.

Quickly whisk together eggs, evaporated milk, whole 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.

*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.

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/-inch apart, then a series of crosswise cuts, again 1/2-inch apart.

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 jalape o 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 jalape o jack. Omit cilantro and parsley.

Makes 4-6 servings
Source: One Dish Dinners by Jean Anderson