Creole Stuffed Summer Squash

Filed under: Brunch, Dinner, Lunch, Main Dish, Seafood - Shellfish, Seafood - Shrimp, Side Dishes, Vegetables - Squash.

6 large yellow squash or mirlitons, halved and seeded
1 pound unpeeled, medium-size fresh shrimp
1/2 c. butter
1/2 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 1/4 c. fine, dry breadcrumbs, divided
1/4 tsp. Paprika

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 de-vein, 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 1/4 cup breadcrumbs and paprika; sprinkle over shells.

Recipe Summary:
Yield: 6-12
Cook Time: Bake at 375 degrees F. for 15 minutes.

Other recipes by Murski Homestead B&B:
Roasted Red Pepper Salsa
Spiced Melon Balls
Jalapeno Cheesecake
Shredded Chicken In Green Sauce

Recipe Provided By:
Murski Homestead B&B
Brenham, TX

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