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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A savory custard from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947 Ingredients:
1 cup cooked shrimp, cut into thirds |
3 large ears of corn, cooked |
2 eggs |
1/2 cup evaporated milk |
2 stiffly beaten egg whites |
2 tablespoons minced parsley |
1 tablespoon melted butter |
salt and pepper (cayenne may be used) |
Directions:
1. Scrape kernels from ears of corn and add to shrimp.
2. Beat eggs until foamy.
3. Add milk, parsley, butter and seasonings.
4. Combine with shrimp and corn.
5. Fold in beaten egg whites.
6. Pour into a greased baking dish and set dish in a pan of hot water.
7. Bake one hour at 350F or until knife inserted in center comes out clean.
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