Seminole Seafood Pudding Native
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Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (661.3 g)
- Calories 655.8
- Total Fat - 30.3 g
- Saturated Fat - 12.5 g
- Cholesterol - 849.8 mg
- Sodium - 1421.7 mg
- Total Carbohydrate - 52.4 g
- Dietary Fiber - 7.8 g
- Sugars - 4.4 g
- Protein - 47 g
- Calcium - 264.3 mg
- Iron - 5.1 mg
- Vitamin C - 12.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 325 degrees
Step 2
Spray pam in casserole
Step 3
Mix everything together pour into casserole
Step 4
Bake 60 minutes until set this seems pretty slow oven but shrimp are delicate
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose fresh shrimp for the recipe for the best flavor and texture.
- If using frozen corn, make sure to thaw it before adding it to the recipe.
- Substitute the frozen corn for canned corn: This substitution will reduce the amount of sodium in the dish while providing the same texture and flavor.
- Substitute the shrimp for canned tuna: This substitution will provide a similar texture and flavor while reducing the cost and increasing the protein content of the dish.
Vegetarian Version Replace the shrimp with 1 cup of diced vegetables such as bell peppers, carrots, and celery. Increase the amount of corn to 4 cups. Increase the amount of butter to 4 tablespoons. Omit the evaporated milk.
Citrus-Marinated Asparagus Salad
RECOMMENDED DISH DESCRIPTION: This light and refreshing salad pairs perfectly with the rich and savory Seminole Seafood Pudding Native. The acidic citrus flavor of the marinade helps to cut through the richness of the pudding, and the crunch of the asparagus complements the delicate shrimp.
Grilled Corn and Avocado Salsa: This vibrant and flavorful salsa is the perfect accompaniment to the Citrus-Marinated Asparagus Salad. The sweetness of the corn is a great contrast to the acidity of the citrus marinade, while the creamy avocado adds a delightful texture. The salsa also adds a spicy kick to the dish that pairs perfectly with the mild flavor of the Seminole Seafood Pudding Native.
FAQ
Q: How long should I bake the seafood pudding?
A: Bake the seafood pudding for 60 minutes at 325 degrees until it is set.
Q: What type of seafood should I use for the pudding?
A: You can use any type of seafood you like for the pudding. Popular choices include shrimp, scallops, crab, and lobster.
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Fun facts:
The Seminole tribe of Florida is known for their seafood dishes and this recipe is a classic example of the Seminole cuisine. It is believed that this recipe was first created by the Seminole people and passed down through generations.
This recipe was made famous by the celebrity chef, Emeril Lagasse, who featured it on his show in the 1990s. He described it as a “delicious and easy-to-make seafood dish perfect for any occasion.”