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 COMMENT:
The name summer squash is a little deceiving because these vegetables
are plentiful even in the cool fall months. This recipe uses shrimp
and seasonings to make a delicious stuffed squash. Any other type
of squash can be substituted. You may even want to try suffing zucchini
using 1 pound of cooked and drained ground beef in place of shrimp.
INGREDIENTS:
- 1 pound small shrimp (70-90 count)
- 3 medium yellow summer squash
- ¼ pound butter
- 1 cup minced zucchini
- ¼ cup minced onions
- ¼ cup minced celery
- 1 tbsp minced garlic
- ¼ cup minced red bell pepper
- 1 tsp lemon juice
- salt and cayenne pepper to taste
- 1 cup seasoned Italian bread crumbs
METHOD:
Preheat oven to 375°F. Slice yellow squash lengthwise into two
equal halves. Remove neck from squash and finely dice for recipe.
Place squash halves in pot of boiling water and cook for 8–10
minutes or until skin is tender. Remove from water and allow to
cool. In a heavy-bottomed sauté pan, melt butter over medium-high
heat. Add zucchini, yellow squash, onions, celery, garlic and bell
peppers. Sauté approximately 3–5 minutes or until vegetables
are wilted. Add lump crabmeat and shrimp and fold gently into mixture.
Add lemon juice and cook 1 additional minute. Remove from heat and
season to taste using salt and cayenne pepper. Add bread crumbs
a little at a time until squash mixture is held together but not
too dry. Using a metal spoon, scoop seed section from center of
yellow squash and discard seeds. Divide stuffing equally between
six halves, stuff and place on baking pan. Sprinkle with additional
bread crumbs and bake 10–15 minutes until squash is golden
brown.
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