Creole Stuffed Summer Squash
Total preparation time: 1 hours
Serves: 12Ingredients:
- 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
Steps:
- 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.
- 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 ¼ cup breadcrumbs and paprika; sprinkle over shells. Bake at 375 degrees F. for 15 minutes.