| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | Brazilian | Fish and se, Brazilian r | 1 | Servings |
INGREDIENTS
| 2 | lb | Shrimp |
| 1 | sm | Onion; chopped |
| 4 | Tomatoes; peeled, seeded and chopped | |
| 1/2 | Bell pepper; chopped | |
| 1 | tb | Lemon juice |
| 2 | c | Water |
| 1 | cn | Heat of palms; diced and sprinkled with lemon juice |
| 2 | c | Water |
| 1 | c | Milk |
| 2 | tb | Butter |
| 2 | tb | Flour |
| 1 | lb | Mascarpone cheese or cream cheese or, Catupiry |
| 1 | tb | Chopped parsley |
| Salt and pepper to taste | ||
| Tabasco to taste |
INSTRUCTIONS
1. Clean shrimp, saving shells 2. Season shrimp with salt and lemon juice. 3. Make a broth with the shells and 2 cups water.Cook 1 hour. 4. Put broth with skins through blender.Strain. Discard skins ( you should have 1 cup liquid)Set aside liquid). 5. Cook onions in olive oil until soft. Stir in bell pepper and tomato and simmer covered for 30 minutes. Add shrimp and cook until they turn opaque. Stir in parsley. Season with salt and pepper. 6. Make a roux: melt the butter. Stir in the flour and cook 1 minute. Stir in milk, salt and broth and cook stirring until it becomes a thick cream. Stir in Mascarpone and once combined turn off heat.l 7. Place half the cream in a baking dish. 8. Place shrimp and its sauce on top of cream. 9. Spread heart of palms on top of shrimp. 10 Cover with the rest of the cream. 11. Bake in a 350 oven until bubbly. 12. Serve with white rice. Recipe by: Miriam Podcameni Posvolsky Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <[email protected]> on Oct 18, 1997
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