1.75 lbs of clean and shelled camarão, 90 g of butter or margarine, 3 soup spoons of wheat flour, 1 1/2 cups of milk, 1/2 teaspoon of English Worcestershire sauce, 1 cup of stuffed olives cut into pieces, 1 cup of chopped fresh parsley, salt and pepper to taste, 1 cup of breadcrumbs, 8 whole stuffed olives
1.75 lbs of clean and shelled camarão, 90 g of butter or margarine, 3 soup spoons of wheat flour, 1 1/2 cups of milk, 1/2 teaspoon of English Worcestershire sauce, 1 cup of stuffed olives cut into pieces, 1 cup of chopped fresh parsley, salt and pepper to taste, 1 cup of breadcrumbs, 8 whole stuffed olives
Melt 60 g of butter or margarine in a pan over medium heat
Gradually add the wheat flour, whisking well; gradually add the milk, whisking constantly
When the mixture is smooth, add the English Worcestershire sauce, parsley, salt, and pepper; cook for 5 minutes, stirring constantly; add the camarão and cook for another 2 minutes; stir in the cut olives
Remove from heat
Place a thin layer of breadcrumbs at the bottom of an oven-proof dish greased with butter or margarine
Alternate layers of camarão and breadcrumbs until all ingredients are used up, finishing with a layer of breadcrumbs
Top with the remaining 30 g of butter or margarine in small pieces
Bake in a hot oven for 12 minutes or until golden brown
Serve hot in the same dish, garnished with parsley
Serves 4 to 6.
