Brazilian Corn And Shrimp Casserole - cooking recipe

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

Preparation

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.