Recipe - Shrimp With Heart Of Palms And Mascarpone

2 pound Shrimp
1 small Onion; chopped
4 Tomatoes; peeled, seeded and
chopped
One half Bell pepper; chopped
1 tablespoon Lemon juice
2 cup Water
1 cn Heat of palms; minced and
sprinkled with lemon juice
2 cup Water
1 cup Milk
2 tablespoon Butter
2 tablespoon Flour
1 pound Mascarpone cheese or cream
cheese or, Catupiry
1 tablespoon Chopped parsley
Salt and pepper to taste
Tabasco to taste

1. Clean shrimp, saving shells

2. Season shrimp with salt and lemon juice.

3. Make a broth with the shells and 2 cups water.Cook 1 hour.

4. Put broth with skins through blender.Strain. Discard skins ( you should
have 1 cup liquid)Set aside liquid).

5. Cook onions in olive oil until soft. Stir in bell pepper and tomato and
simmer covered for 30 minutes. Add shrimp and cook until they turn opaque.
Stir in parsley. Season with salt and pepper.

6. Make a roux: melt the butter. Stir in the flour and cook 1 minute. Stir
in milk, salt and broth and cook stirring until it becomes a thick cream.
Stir in Mascarpone and once combined turn off heat.l

7. Place half the cream in a baking dish.

8. Place shrimp and its sauce on top of cream.

9. Spread heart of palms on top of shrimp.

10 Cover with the rest of the cream.

11. Bake in a 350 oven until bubbly.

12. Serve with white rice.

Recipe by: Miriam Podcameni Posvolsky

Posted to TNT Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky miriamp@pobox.com on Oct 18, 1997