2 1/2 c. frozen corn, or about 5 ears
3 tbsp. minced onion, or scallions
Salt and pepper to taste
1 c. coarsely crumbled Pilot crackers (about 6), or other bland white crackers
5 tbsp. unsalted butter
1/2 lb. Bay shrimp
1 c. milk

In a bowl, combine corn, onion, salt and pepper. In a buttered 1-quart baking dish, sprinkle with 1/4 cup cracker crumbs in an even layer. Dot with 1 tablespoon butter, cut into bits. Add half the corn mixture. Add 1/4 cup crumbs in an even layer, and 1 tablespoon butter, cut into bits. Add remaining corn mixture. Spread shrimp over the top.

In a saucepan, melt remaining 3 tablespoons of butter. Add remaining 1/2 cup of crumbs and toss to coat crumbs with the butter. Pour milk over contents of baking dish; sprinkle the buttered crumbs on top. Bake 20 minutes in preheated 400 degree oven or until mixture bubbles and is golden brown. Serves 4.