Ingredients
-
2
-
1/2
-
1/4
-
1
-
2
-
1/4
-
2
-
1
-
1
-
2
-
1
-
1
-
2
-
1/2
-
Directions
Brazilian Corn and Shrimp Casserole, Posted for Zaar World Tour VI
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Steps
|
1
Done
|
Preheat the Oven to 375 Degrees. |
|
2
Done
|
Heat the Oil in a Large Skillet. Add the Onions and Bell Pepper and Saut Until Tender, 3 to 5 Minutes. |
|
3
Done
|
Add the Shrimp and Parsley and Saut Until the Shrimp Begin to Turn Pink, 2 to Minutes. |
|
4
Done
|
Stir in the Tomato Sauce, Salsa, Salt, and Pepper. |
|
5
Done
|
Reduce the Heat to Low, Cover the Skillet, and Simmer For 5 Minutes. |
|
6
Done
|
Uncover the Skillet and Slowly Sprinkle the Flour Over the Shrimp Mixture. |
|
7
Done
|
Mix Well, Then Gradually Pour in the Milk. |
|
8
Done
|
Raise the Heat to Medium and Cook, Uncovered, Until the Mixture Thickens, 3 to 5 Minutes. |
|
9
Done
|
Remove from the Heat and Allow to Cool For a Few Minutes. |
|
10
Done
|
Grease an 8- or 9-Inch Ovenproof Baking Dish With the Shortening. |
|
11
Done
|
Spoon the Shrimp Mixture Into the Dish. |
|
12
Done
|
Pour the Cream-Style Corn Over the Shrimp Mixture. |
|
13
Done
|
Do not Stir. |
|
14
Done
|
Sprinkle the Parmesan Cheese on Top. |
|
15
Done
|
Bake For 20 to 30 Minutes or Until Brown. |
