Shrimp Stuffed Yellow Squash Recipe
Ingredients
| Yellow squash - 6 medium-size | ||
| Water | 1 1/2 Cup (16 tbs) | |
| Medium shrimp | 1/2 pound, unpeeled | |
| Onion | 1 Large | |
| Butter/Margarine | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Soft breadcrumbs - 1 cup | ||
| Egg | 1 | |
| Parsley | 1 Teaspoon, chopped | |
| Thyme | 1/2 Teaspoon, dried | |
| Cooked bacon - 1/2 cup crumbled, | ||
| Breadcrumbs - 1/2 cup fine, dry | ||
| Butter/Margarine | 1 Tablespoon, melted | |
Directions
GETTING READY
1) Wash the squash.
MAKING
2) In a pot, boil water and salt.
3) When boiling, add in the squash and cook for 8 minutes, or till tender, but firm.
4) Drain and allow to cool a little.
5) Trim off the stems.
6) Cut the squash in half lengthwise, and remove the pulp, leaving a firm shell.
7) Coarsely chop the pulp, and keep aside for later use.
8) Boil 1 1/2 cups water and add in the shrimp, and return to a boil.
9) Lower heat and allow to simmer for 3 to 5 minutes.
10) Drain the shrimp, and rinse with cold water.
11) When cool, peel and devein the shrimp.
12) Chop and keep aside.
13) In a pan, add 3 tablespoons butter and add the onion and garlic.
14) Saute till tender.
15) Add in salt, pepper, soft breadcrumbs, and reserved squash pulp.
16) Cook over medium heat for 5 minutes, regularly stirring.
17) Turn off heat and cool.
18) Add in egg, parsley, thyme, bacon, and shrimp and mix well.
19) In a 13- x 9- x 2-inch baking dish, arrange the squash shells.
20) Spoon in the shrimp mix into the shells.
21) In a bowl make a mix of dry bread crumbs and 1 tablespoon butter.
22) Add over each squash half.
23) Place in oven at 375° and bake for 25 minutes.
SERVING
24) Arrange on a bed of lettuce and serve.
1) Wash the squash.
MAKING
2) In a pot, boil water and salt.
3) When boiling, add in the squash and cook for 8 minutes, or till tender, but firm.
4) Drain and allow to cool a little.
5) Trim off the stems.
6) Cut the squash in half lengthwise, and remove the pulp, leaving a firm shell.
7) Coarsely chop the pulp, and keep aside for later use.
8) Boil 1 1/2 cups water and add in the shrimp, and return to a boil.
9) Lower heat and allow to simmer for 3 to 5 minutes.
10) Drain the shrimp, and rinse with cold water.
11) When cool, peel and devein the shrimp.
12) Chop and keep aside.
13) In a pan, add 3 tablespoons butter and add the onion and garlic.
14) Saute till tender.
15) Add in salt, pepper, soft breadcrumbs, and reserved squash pulp.
16) Cook over medium heat for 5 minutes, regularly stirring.
17) Turn off heat and cool.
18) Add in egg, parsley, thyme, bacon, and shrimp and mix well.
19) In a 13- x 9- x 2-inch baking dish, arrange the squash shells.
20) Spoon in the shrimp mix into the shells.
21) In a bowl make a mix of dry bread crumbs and 1 tablespoon butter.
22) Add over each squash half.
23) Place in oven at 375° and bake for 25 minutes.
SERVING
24) Arrange on a bed of lettuce and serve.
Chef
