Brazilian Corn and Shrimp Mocque Casserole

1 lb med cooked shrimp

2 tbs olive oil

1/2 cup chopped onion

2 tbs chopped parsley

1/4 cup chopped green bell pepper

1/4 cup tomato sauce

1/2 tsp Tabasco pepper sauce

Salt

2 tbs all-purpose flour

1 cup milk

One 16 oz can cream~style corn

Grated Parmesan cheese

In a large oven-proof skillet over medium-high heat, heat oil. Add onion, parsley, bell pepper, Tabasco pepper sauce, and tomato sauce and cook, stirring occasionally, for 5 minutes. Add shrimp and salt. Cover and reduce heat to low, and simmer for 2 to 3 minutes. Preheat oven to 375F. Sprinkle flour over shrimp, stir, and add milk gradually, stirring after each addition. Cook over medium heat until mixture thickens. Remove from heat. Pour the corn over the mixture without stirring. Sprinkle with Parmesan cheese. Bake for 30 minutes, or until browned.

Makes 4 servings

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Cajun Country -- New Iberia, Louisiana