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Wednesday, September 1, 2010

Creamy Shrimp Casserole with Hearts of Palm







Creamy Shrimp Casserole with Hearts of Palm About 2 cups of raw shrimp
Sea Salt to taste
3 garlic cloves minced
4 Tbsp butter, one more if needed
1 medium onion, diced
1 (14.5oz) jar hearts of palm, chopped
2 Tbsp all purpose flour
1 ½ cups milk + ¼ cup milk
Chopped parsley
Chopped scallion
1 pkg. (8 oz.) Cream Cheese
½ cup grated parmesan cheese

Preheat oven to 350° F (180° C)

Melt cream cheese with ¼ cup of milk and set aside.

Season shrimp with minced garlic and sea salt to taste and set aside.

Melt four tablespoons of butter and cook onion until translucent stirring frequently, about 5 minutes. Add hearts of palm and cook for another 5 minutes (if needed add another tablespoon of butter and let it melt before adding flour). Add the flour, stir and cook for 3 minutes more. Add milk to the mixture, stirring continuously for a few minutes more. Remove from heat and mix in parsley and scallion.

Spread half the hearts of palm mixture on the bottom of an 8 x 8 inch oven-safe dish (2Q or 2L). Top with the shrimp. Cover with a layer of cream cheese mixture. Add remaining hearts of palm mixture and then another layer of cream cheese. Finally, sprinkle parmesan on top. Bake for about 30 minutes. If needed, broil during the last two minutes to form a golden crust on top (keep a close eye on dish so as not to burn).

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