Brazilian Corn And Shrimp Casserole Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish.
• Fill a large pot with water, and bring to a boil over high heat. Stir in the shrimp, reduce heat to a simmer, and cook the shrimp until opaque and bright pink, about 3 minutes. Remove the shrimp to a bowl with a slotted spoon. Return the water to a full rolling boil over high heat, and stir in the noodles. Cook until the noodles are tender, about 8 minutes; drain in a colander set in the sink.
• Melt 2 tablespoons of butter in a saucepan over medium heat, and stir the flour into the butter to make a paste. Remove the pan from the heat; slowly whisk in the milk and cream until smooth. Season to taste with salt and black pepper. Return the sauce to the heat, lower heat to a simmer, and whisk constantly until the sauce thickens, about 5 minutes.
• Place noodles into the prepared casserole dish, and top with peas, mushrooms, and cooked shrimp. Pour the sauce over the casserole, and sprinkle the crushed cracker crumbs evenly over the top. Dot the top of the casserole with about 6 thin slices of butter.
• Bake in the preheated oven until the cracker topping is crisp and golden brown, about 1 hour.

Steps:

• Heat oil in a 4-quart saucepot over medium heat. Cook garlic, onion and peppers about 2 minutes. Add ginger; stir to coat vegetables evenly.
• Add tomato and plantain (or potato if using). Simmer 3 minutes.
• Add beans, corn, broth, coconut milk and whole or skim milk. Cover; return to simmer. Cook until vegetables soften, about 20 minutes.
• Stir in cream and return to simmer; cook 5 minutes more. (Do not boil.)
• Stir in cilantro, parsley, green onion and lime juice. Season with salt, pepper and red pepper flakes to taste. Serve hot or cold.
• Optional: If adding shrimp, divide evenly and ladle finished soup over top.