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Creole Stuffed Summer Squash
Filed under: Brunch, Dinner, Lunch, Main Dish, Seafood - Shellfish, Seafood - Shrimp, Side Dishes, Vegetables - Squash.
Ingredients: 6 large yellow squash or mirlitons, halved and seeded 1 pound unpeeled, medium-size fresh shrimp 1/2 c. butter 1/2 pound smoked ham, minced 1 onion, chopped 4 green onions, chopped 2 garlic cloves, minced 1 Tb. Chopped fresh parsley 1 tsp. Salt 1 tsp. Ground white pepper 1 1/4 c. fine, dry breadcrumbs, divided 1/4 tsp. Paprika Directions: Combine squash and water to cover in a dutch oven; bring to a boil, and cook for 15 minutes or until tender. Drain and let cool. Scoop out pulp, keeping shells intact; reserve pulp. Peel shrimp, and de-vein, if desired; chop shrimp. Melt butter in dutch oven over medium heat; add ham and 1 onion, and cook 3 to 4 minutes or until onion is tender. Stir in shrimp and squash pulp Add green onions and next 4 ingredients; cook 20 to 30 minutes. Stir in 1 cup breadcrumbs. Spoon mixture into shells. Stir together remaining 1/4 cup breadcrumbs and paprika; sprinkle over shells.  Recipe Summary: Yield: 6-12 Cook Time: Bake at 375 degrees F. for 15 minutes. Comments: Other recipes by Murski Homestead B&B: Roasted Red Pepper Salsa Spiced Melon Balls Jalapeno Cheesecake Shredded Chicken In Green Sauce | |
Recipe Provided By:
Murski Homestead B&B Brenham, TX  Detailed Listing | Website Brenham Bed and Breakfast Inns |