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Categories:
virgin olive oil yellow onion green bell pepper fresh jumbo shrimp parsley tomato sauce salsa salt fresh ground black pepper flour milk vegetable shortening corn Parmesan cheese
Viewed: 47 - Published at: 5 years agoIngredients
- 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
Method
- Preheat the oven to 375 degrees.
- Heat the oil in a large skillet. Add the onions and bell pepper and saute until tender, 3 to 5 minutes.
- Add the shrimp and parsley and saute 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.
