Brazilian Corn And Shrimp Casserole

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• 2 tablespoons virgin olive oil or 2 tablespoons butter
• 1/2 cup chopped yellow onion
• 1/4 cup chopped green bell pepper
• 1 lb fresh jumbo shrimp, cleaned and deveined
• 2 tablespoons chopped fresh parsley
• 1/4 cup canned tomato sauce
• 2 tablespoons mild salsa
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 2 tablespoons all-purpose flour
• 1 cup milk (whole or 2%)
• 1 tablespoon vegetable shortening, for greasing the baking dish
• 2 cups canned cream-style corn
• 1/2 cup grated parmesan cheese

Recipe

• 1 preheat the oven to 375 degrees.
• 2 heat the oil in a large skillet. add the onions and bell pepper and sauté until tender, 3 to 5 minutes.
• 3 add the shrimp and parsley and sauté until the shrimp begin to turn pink, 2 to minutes.
• 4 stir in the tomato sauce, salsa, salt, and pepper.
• 5 reduce the heat to low, cover the skillet, and simmer for 5 minutes.
• 6 uncover the skillet and slowly sprinkle the flour over the shrimp mixture.
• 7 mix well, then gradually pour in the milk.
• 8 raise the heat to medium and cook, uncovered, until the mixture thickens, 3 to 5 minutes.
• 9 remove from the heat and allow to cool for a few minutes.
• 10 grease an 8- or 9-inch ovenproof baking dish with the shortening.
• 11 spoon the shrimp mixture into the dish.
• 12 pour the cream-style corn over the shrimp mixture.
• 13 do not stir.
• 14 sprinkle the parmesan cheese on top.
• 15 bake for 20 to 30 minutes or until brown.