Best 6 Low Country Shrimp And Corn Pudding Recipes

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Embark on a culinary journey to the heart of Southern cuisine with our exploration of the classic "Low Country Shrimp and Corn Pudding". Steeped in history and brimming with flavors, this dish embodies the essence of the coastal regions of the Carolinas and Georgia. Get ready to delve into the secrets of creating the perfect balance of tender shrimp, juicy corn, and creamy custard, all harmoniously united in a single dish that will captivate your taste buds and leave you craving for more.

Let's cook with our recipes!

SHRIMP AND CORN CHOWDER



Shrimp and Corn Chowder image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 teaspoons unsalted butter
3 stalks celery, thinly sliced
2 bunches scallions, chopped
3 cups frozen diced potatoes
3 cups frozen corn
3 sprigs thyme
2 bay leaves
Kosher salt and freshly ground pepper
2 tablespoons all-purpose flour
1 quart low-fat milk
1 pound medium shrimp, peeled and deveined
Paprika, for sprinkling

Steps:

  • Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.
  • Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot. Return to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.

LOW COUNTRY SHRIMP CHOWDER



Low Country Shrimp Chowder image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
1 bunch scallions, thinly sliced (white and green parts separated)
1 bunch scallions, thinly sliced (white and green parts separated)
2 stalks celery, diced
1 green bell pepper, diced
2 tablespoons all-purpose flour
1 teaspoon Old Bay Seasoning
2 cups reduced-fat (2 percent) milk
1/2 cup long-grain white rice
1 1/4 cups corn kernels (from 2 ears corn)
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 tablespoon dry sherry (optional)

Steps:

  • Heat the butter in a large pot over medium-high heat. Add the scallion whites, celery and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the flour and Old Bay Seasoning and cook, stirring, until the flour is lightly toasted, about 1 minute. Add the milk, 6 cups water and the rice. Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes. Add the corn to the pot and cook 3 minutes. Stir in the shrimp and cook until they curl and turn opaque, about 3 more minutes. Season the chowder with salt and pepper and stir in the sherry. Ladle into bowls and top with the scallion greens.

LOW COUNTRY SHRIMP FOIL PACKS



Low Country Shrimp Foil Packs image

This foil pack version of the Southern classic low country shrimp boil brings together andouille sausage, corn on the cob and baby red potatoes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 8

1 lb small red potatoes, halved
4 pieces frozen mini corn on the cob, thawed, cut in half
2 teaspoons oil
2 teaspoons Old Bay™ seasoning
1 lb uncooked peeled deveined extra-large shrimp (16 to 20 count)
12 oz fully cooked andouille sausage, sliced
1 lemon, cut into 8 wedges
1/4 cup chopped fresh parsley leaves

Steps:

  • Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  • Place potatoes in microwavable bowl. Microwave uncovered on High 5 to 6 minutes or until potatoes are just tender. Add corn to potatoes; drizzle with 1 teaspoon of the oil, and sprinkle with 1 teaspoon of the seasoning; mix until evenly coated. Place shrimp in medium bowl; toss with remaining 1 teaspoon oil and remaining 1 teaspoon seasoning; mix until evenly coated.
  • Place equal amount of sausage on center of each sheet of foil. Dividing evenly, arrange potato and corn mixture around sausage. Divide shrimp evenly over sausage. Squeeze 1 wedge of lemon over each pack.
  • Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 5 to 7 minutes longer or until shrimp are pink and sausage is heated through. Remove packs from grill, cut large X across top of each pack. Carefully fold back foil; sprinkle with parsley, and top with remaining lemon wedges.

Nutrition Facts : Calories 540, Carbohydrate 35 g, Cholesterol 230 mg, Fat 1 1/2, Fiber 4 g, Protein 40 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 4 g, TransFat 0 g

LOW COUNTRY BOIL



Low Country Boil image

Ideal for camping and relaxing trips to the beach, this crowd-pleasing low country boil includes a combination of shrimp, crab, sausage, corn and potatoes. -Mageswari Elagupillai, Victorville, California

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 17

2 quarts water
1 bottle (12 ounces) beer
2 tablespoons seafood seasoning
1-1/2 teaspoons salt
4 medium red potatoes, cut into wedges
1 medium sweet onion, cut into wedges
4 medium ears sweet corn, cut in half
1/3 pound smoked chorizo or kielbasa, cut into 1-inch slices
3 tablespoons olive oil
6 large garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon minced fresh cilantro
1/2 teaspoon paprika
1/2 teaspoon pepper
1 pound uncooked large shrimp, deveined
1 pound uncooked snow crab legs
Optional condiments: seafood cocktail sauce, lemon wedges and melted butter

Steps:

  • In a Dutch oven, combine the water, beer, seafood seasoning and salt; add potatoes and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add corn and chorizo; simmer until potatoes and corn are tender, 10-12 minutes longer., Meanwhile, in a small skillet, heat oil. Add the garlic, cumin, cilantro, paprika and pepper. Cook and stir over medium heat for 1 minute., Stir the shrimp, crab legs and garlic mixture into the stockpot; cook until shrimp and crab turn pink, 4-6 minutes. Drain; transfer seafood mixture to a large serving bowl. Serve with condiments of your choice.

Nutrition Facts : Calories 500 calories, Fat 20g fat (5g saturated fat), Cholesterol 212mg cholesterol, Sodium 1318mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 5g fiber), Protein 40g protein.

LOW-COUNTRY BOIL WITH SHRIMP, CORN, AND SAUSAGE



Low-Country Boil with Shrimp, Corn, and Sausage image

You'll need your favorite seafood seasoning and your biggest pot for this boil (also called Frogmore Stew, One-Pot, or Farmer's Seafood Boil) brimming with plump shrimp, sweet corn, smoky sausage, and tender potatoes. Call all your friends and spread out some newspaper for a fun, roll-up-your-sleeves meal that will feed a crowd.

Provided by Rhoda Boone

Categories     Small Plates     Boil     Shrimp     Potato     Corn     Sausage     Dinner     Quick & Easy     Lemon     Kid-Friendly     One-Pot Meal

Yield 10-12 servings

Number Of Ingredients 23

For the shrimp boil:
2 lemons, quartered
2 bay leaves
3 tablespoons kosher salt
2 tablespoons whole black peppercorns
1/2-3/4 cup crab and shrimp boil seasoning, such as Old Bay, plus more, or 4 (3-ounce) bags Zatarain's Crawfish, Shrimp, and Crab Boil (See Cooks' Note)
4 pounds small new potatoes (about 1 1/2" in diameter)
2 pounds smoked pork sausage (about 4 links), such as kielbasa, cut into 2" pieces
2 sweet or yellow onions, peeled, quartered
8 ears of corn, shucked, cut in half
4 pounds fresh large shrimp (31-35 count; preferably wild-caught), unpeeled
For the cocktail sauce (optional):
1 cup ketchup
2 tablespoons plus 2 teaspoons prepared horseradish
2 tablespoons plus 2 teaspoons Worcestershire sauce
1 tablespoon fresh lemon juice
Louisiana-style hot sauce, such as Crystal (to taste; optional)
For the lemon butter sauce (optional):
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons (or more) fresh lemon juice
Louisiana-style hot sauce, such as Crystal (to taste; optional)
Special Equipment
A large (at least 12-quart) stockpot, preferably with a perforated insert, or 2 large (at least 6-quart) pots

Steps:

  • Cook the shrimp boil:
  • Fill stockpot with 6 qt. water (if using 2 pots, divide ingredients and water between them). Add lemons, bay leaves, salt, peppercorns, and 1/2 cup seasoning, cover, and bring to a rolling boil. Add potatoes, return to a boil, and cook 7 minutes. Add sausage and onions, return to a boil, and cook 5 minutes. Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.
  • Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander.
  • Make the cocktail sauce:
  • Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl.
  • Make the lemon-butter sauce:
  • Melt butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Taste and add more lemon juice, if needed. Cover and let sit in a warm place.
  • Serve the shrimp boil:
  • Serve shrimp boil on a newspaper-lined table or large platters. Dust with additional Old Bay, if using. Serve with sauces alongside, if desired.
  • Do Ahead
  • Cocktail sauce can be made 1 week ahead. Transfer to an airtight container and chill.

LOW COUNTRY SHRIMP AND CORN PUDDING



LOW COUNTRY SHRIMP AND CORN PUDDING image

Categories     Shellfish     Braise

Yield 6

Number Of Ingredients 11

1/2 pakage Caesar salad croutons
1 lb small shrimp
4 shallots
3 tablespoons butter
4 ears of fresh corn, kernels removed
1 1/c cups gruyere cheese, grated
3 large eggs
1 1/c cups 1/2 & 1/2
3/4 teaspoons salt
1/2 teaspoons pepper
1/2 teaspoon tabasco

Steps:

  • Saute shallots and shrimp in butter until shirmp are pink. Mix croutons, shrimp, shallots, corn and cheese. Pour into a 2 quart buttered casserole. Mix eggs, milk, and seasoning. Pour over shrimp mixture. Bake in water bath at 350' for 50".

Tips:

  • Use fresh shrimp. Fresh shrimp will give your pudding the best flavor. If you can't find fresh shrimp, you can use frozen shrimp that has been thawed and deveined.
  • Don't overcook the shrimp. Shrimp cooks quickly, so be careful not to overcook it. Overcooked shrimp will be tough and rubbery.
  • Use a good quality cornbread mix. The cornbread mix is the base of your pudding, so it's important to use a good quality mix. Look for a mix that has a good flavor and texture.
  • Add your favorite vegetables. You can add any vegetables you like to your pudding. Some popular additions include bell peppers, onions, and zucchini.
  • Season your pudding to taste. Add salt, pepper, and any other seasonings you like to taste. Be careful not to over-season your pudding, or it will be too salty.

Conclusion:

Low country shrimp and corn pudding is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover shrimp and corn, and it's also a great dish to serve at a potluck or party. With its creamy texture and savory flavor, shrimp and corn pudding is sure to be a hit with everyone who tries it.

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