Cornstarch Creamed Corn Casserole
1/2 teaspoon olive oil
4 tablespoons coconut milk
1 pound grated corn
4 large chopped onions
1 green or red bell pepper, chopped
4 diced tomatoes
5 sprigs of cilantro
For the sauté
11/2 teaspoons olive oil
5 tablespoons coconut milk
1 tablespoon olive oil
11/2 pound shrimp without shells
1 minced garlic clove
1 lime (juice)
6 diced tomatoes
4 medium chopped onions
1 bell pepper, chopped
6 sprigs of cilantro
Salt to taste
For decorating
1 sprig of cilantro
Cornstarch Creamed Corn Casserole
1/2 teaspoon olive oil
4 tablespoons coconut milk
1 pound grated corn
4 large chopped onions
1 green or red bell pepper, chopped
4 diced tomatoes
5 sprigs of cilantro
For the sauté
11/2 teaspoons olive oil
5 tablespoons coconut milk
1 tablespoon olive oil
11/2 pound shrimp without shells
1 minced garlic clove
1 lime (juice)
6 diced tomatoes
4 medium chopped onions
1 bell pepper, chopped
6 sprigs of cilantro
Salt to taste
For decorating
1 sprig of cilantro
Corn Creamed Corn Casserole
In a large skillet, combine the grated corn, onion, bell pepper, tomato, cilantro, and olive oil
Season with salt
Cook over high heat, stirring constantly
Add the coconut milk gradually until you achieve a creamy consistency that separates from the bottom of the skillet. Reserve
Camarao Refogado
Marinate the shrimp in lime juice and place them in a large skillet
Add the garlic, salt, cilantro, tomato, bell pepper, and olive oil
Stir to combine
Add the coconut milk gradually until the shrimp becomes tender (approximately 8 minutes), stirring constantly
Set aside ten shrimp for decorating
And add the cornstarch creamed corn casserole
Stir for about 5 minutes and add the olive oil-infused garlic
Pour everything into a baking dish, decorate with the reserved shrimp and cilantro sprig, and serve with rice.
