Brazilian Corn And Shrimp Casserole Recipe

Name: Brazilian Corn And Shrimp Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 375 degrees.
2
Heat the oil in a large skillet. Add the onions and bell pepper and saute until tender, 3 to 5 minutes.
3
Add the shrimp and parsley and saute 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.

730

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Brazilian Corn And Shrimp Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brazilian Corn And Shrimp Casserole

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