Recipe: Tropical Casserole

TROPICAL CASSEROLE
Serves 6

6 boiled, peeled and sliced potatoes (Idaho). I used a combination of sliced boiled yucca and ame.
1 big onion, sliced as for fajitas
1 red pepper, sliced as for fajitas,
1 green bell pepper, sliced as for fajitas.
1/2 cup ground white native cheese
1/2 cup chopped fresh cilantrillo
2 lbs, already saut ed extra jumbo shrimps, peeled, and saut ed in butter and crushed garlic. After saut ed, slice the shrimps in thin slices,
Extra Virgin Olive oil
1/2 cup white wine or sherry
2 tbsp chopped fresh sage
Romano cheese (ground)

I used a big earthenware paella pan. Grease the pan with 2 tb olive oil. Add the potato or vianda slices in concentric circles completely covering the bottom of the pan. Add the sliced shrimps, onion slices, red and green pepper slices, the cilantrillo, the white cheese, the wine or sherry, the fresh sage and finally the Romano Cheese. Use extra olive oil for flavor. Cook for approximately 15 minutes in the microwave until the Romano is slightly golden. Serve in big slices from the earthenware casserole.