Murski Homestead Bed and Breakfast

Creole Stuffed Summer Squash: Side Dish

Servings: 12

Prep time:1 hours

Ingredients:

• 

  6 large yellow squash or mirlitons, halved and seeded

• 

  1 pound unpeeled, medium sized fresh shrimp

• 

  ½ c. butter

• 

  ½ 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 ¼ c. fine, dry breadcrumbs, divided

• 

  ¼ tsp. Paprika

Step 1:

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 devein, if desired; chop shrimp.

Step 2:

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.

Step 3:

Stir together remaining ¼ cup breadcrumbs and paprika; sprinkle over shells. Bake at 375 degrees F. for 15 minutes.