Ingredients Edit

Directions Edit

  1. Preheat oven to 450°F.
  2. Spread cheese over bottom and sides of 13 x 9 pyrex.
  3. Peel, devein and wash shrimp, chop, and sprinkle with lime juice and salt.
  4. Leave in refrigerator until ready to use.
  5. Chop tomatoes into big chunks and puree in blender.
  6. Saute onion in olive oil until limp, add shrimp, cover and bring to a simmer.
  7. Add tomatoes, parsley, green onions and whole peppercorns.
  8. Simmer for fifteen minutes.
  9. Dissolve corn starch in milk.
  10. Add hearts of palm and milk to shrimp, stir for a couple of minutes and remove from heat.
  11. Add salt and pepper to taste.
  12. Pour shrimp mixture into pyrex.
  13. Sprinkle top with Parmesan cheese.
  14. Bake until cheese is melted (about 15 minutes).
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