Brazilian Corn and Shrimp Casserole

Recipe by kellychris
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 375 degrees.
  • Heat the oil in a large skillet. Add the onions and bell pepper and sauté until tender, 3 to 5 minutes.
  • Add the shrimp and parsley and sauté until the shrimp begin to turn pink, 2 to minutes.
  • Stir in the tomato sauce, salsa, salt, and pepper.
  • Reduce the heat to low, cover the skillet, and simmer for 5 minutes.
  • Uncover the skillet and slowly sprinkle the flour over the shrimp mixture.
  • Mix well, then gradually pour in the milk.
  • Raise the heat to medium and cook, uncovered, until the mixture thickens, 3 to 5 minutes.
  • Remove from the heat and allow to cool for a few minutes.
  • Grease an 8- or 9-inch ovenproof baking dish with the shortening.
  • Spoon the shrimp mixture into the dish.
  • Pour the cream-style corn over the shrimp mixture.
  • Do not stir.
  • Sprinkle the Parmesan cheese on top.
  • Bake for 20 to 30 minutes or until brown.
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