Shrimp & corn pie
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Corn kernels |
| 3 | eaches | Eggs, lightly beaten |
| ¾ | cup | Milk or light cream |
| ¾ | pounds | Medium shrimp, peeled and deveined and cut in half |
| 2 | teaspoons | Worcestershire sauce |
| ¼ | teaspoon | Ground nutmeg |
| Salt to taste | ||
| Freshly ground black pepper | ||
| 6 | tablespoons | Butter, melted |
Directions
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 1½ 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.