Braziliancornandcoconutchowder Recipes

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.

COCONUT CORN CHOWDER

Steps:

• Chop onion and fry in oil (medium low-ish heat) for about 5 minutes.
• Add garlic & ginger, fry for another 3-4 minutes.
• Add coconut milk, soy milk, broth and corn. Simmer until warm.
• Scoop out about 3/4 of the corn and puree it in a blender or food processor. Put it back in the pot, add seasonings and black beans.
• Simmer until hot!

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.