Recipe: BBQ Shrimp and Corn Pudding - | WBTV Charlotte

Recipe: BBQ Shrimp and Corn Pudding


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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