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Murski Homestead Bed and Breakfast

Recipe

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.

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