Brazilian Corn And Shrimp Casserole Recipes

SHRIMP & CORN STIR-FRY

Steps:

• In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until squash is crisp-tender, 2-3 minutes. , Add next 6 ingredients and, if desired, pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes longer. Top with basil. Serve with rice if desired.

CAJUN SHRIMP AND SAUSAGE CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In nonstick 4-quart Dutch oven, cook sausage over medium-high heat 6 minutes, stirring frequently, until browned. Add shrimp; cook 3 minutes, stirring frequently, until shrimp are pink. Remove sausage and shrimp to bowl; set aside.
• In Dutch oven, heat oil over medium heat. Add thawed vegetables, garlic and okra; cook 3 to 5 minutes, stirring constantly, until okra begins to soften. Reduce heat to low. Stir in soup, wine, black pepper, red pepper and rice. Stir in sausage mixture. Spoon into baking dish.
• Bake uncovered 15 to 20 minutes or until bubbly and lightly browned. Garnish with parsley.

SWEET CORNMEAL CAKE BRAZILIAN-STYLE

Steps:

• Preheat oven to 340 degrees F (170 degrees C). Grease and flour a 10-inch round cake pan.
• Blend cornmeal, sugar, milk, coconut milk, flour, eggs, and vegetable oil in a blender until smooth; add baking powder and blend to integrate. Pour the cornmeal mixture into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

BRAZILIAN CORN AND SHRIMP CASSEROLE

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.

GARLIC BUTTER SHRIMP AND CORN SHEET PAN DINNER

Steps:

• Preheat the oven to broil and line a rimmed baking sheet with aluminum foil.
• Toss the corn, fennel, olive oil, 1/2 teaspoon salt and 1/4 teaspoon of the red pepper flakes on the prepared baking sheet until evenly coated and combined. Spread into an even layer. Broil until crisp-tender and starting to brown in spots, tossing halfway through, about 8 minutes. Remove from the oven.
• Meanwhile, stir the melted butter, garlic, lemon zest, 1/4 teaspoon salt and remaining 1/4 teaspoon red pepper flakes together in a medium bowl until combined. Add the shrimp and tomatoes and toss to combine. Spread the shrimp mixture on top of the corn and fennel, then broil until the shrimp are opaque throughout and the tomatoes start to burst, about 6 minutes.
• Top with the reserved fennel fronds, feta and basil. Serve with lemon wedges for squeezing.

CAJUN CORN AND SHRIMP

Steps:

• In a large skillet, saute onion, green pepper and garlic in butter until crisp-tender. Add the corn, tomatoes, sugar, salt, pepper and cayenne. Cook for 10 minutes or until heated through. Stir in the milk and green onions; simmer for 10 minutes. Add shrimp; cook for 8 minutes or until shrimp turn pink.

BRAZILIAN SHRIMP STEW

Steps:

• Melt butter in a large saucepan and add oil. Add shallots, garlic, and curry paste. Saute until fragrant, and garlic is browned, about 1 minute. Stir in tomatoes, coconut milk, roasted red bell pepper, and cilantro; bring to a simmer.
• Add lime juice (go sparingly, adjusting to taste), cayenne, and salt. Add cornstarch and stir to thicken. Add in shrimp; simmer until shrimp are pink and opaque, about 3 minutes.
• Serve stew with cooked jasmine rice.

BRAZILIAN CORN AND COCONUT CHOWDER

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.