Using the latest innovations in supermarket convenience foods and a lifetime of experience as a great home cook, award -- winning, bestselling author Jean Anderson dishes up comforting pot pies and casseroles, main -- dish salads, warming soups and stews, up -- to -- the -- minute stir fries, zesty pastas, and more -- all as fabulous as they are fast.
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.
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.
Servings: 4 to 6
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, Gruyère, or Monterey jack cheese (about 6 ounces)
3 extra-large eggs, lightly beaten
One 12-ounce can evaporated milk plus 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). Dump bread cubes into casserole along with shrimp, peas, and cheese. Toss well.
Quickly whisk together eggs, 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.
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 jalapeño 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 jalapeño jack. Omit cilantro and parsley.
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 1/2 inch apart, then a series of crosswise cuts, again 1/2 inch apart.
