Recipe: BBQ Shrimp and Corn Pudding - | WBTV Charlotte

Recipe: BBQ Shrimp and Corn Pudding

CHARLOTTE, NC (WBTV) -

BBQ Shrimp and Corn Pudding

By Got to Be NC Competition Dining Series' 2015 Charlotte Champion

Chef Brent Martin of The Summit Room

Corn Pudding ingredients:

* 8 cups fresh corn kernels

* 4 cups cream

* 2 tablespoons fresh thyme

* 3/4 cup sugar

* 1 tablespoon cracked black pepper

* 12 egg yolks

Corn Pudding method:

* Preheat oven to 300°

* Combine all ingredients except eggs in saucepan. Simmer for 5 minutes

* Pulse lightly in blender (you want a little chunkage)

* Slowly pour warm corn mixture over egg yolks as you whip

* Pour mixture into baking pan and cook, uncovered, for 40 minutes (or until center is set)

* Cool at room temp for 30 minutes before serving

Blackened Shrimp ingredients:

* 12 16/20 shrimp (peeled and deveined)

* 2 cups Heavy cream

* 2 oz Tasso ham (small dice)

* 4 tablespoons Blackening seasoning

Blackened Shrimp method:

* Fully coat shrimp in blackening seasoning

* Carefully place in hot skillet with 2 tablespoons of oil

* Once shrimp has a nice sear on one side, flip and add tasso

* Add cream and reduce by half, over low heat

* Serve over corn pudding

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