Shrimp Stuffed Summer Shrimp
Main Course
Recipe courtesy of Pirate's Pantry
Serves 6
Ingredients:
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Shrimp Stuffed Summer Shrimp Click image to enlarge |
Method:
Preheat oven to 350ºF.
Boil squash in salted water until soft. Cool, halve, scoop out pulp and seeds, and set aside. Saute onion, celery, bell pepper, and garlic in a little oil until soft. Add raw shrimp and butter, cooking 10-15 minutes. Season. Add squash pulp and cook until thoroughly mixed and heated. Squeeze water from bread, break into pieces, and add to the mixture. Cook on low heat, stirring, until warm. Stuff into the squash halves and cover with bread crumbs. Place squash in baking dish with water covering the bottom. Bake, uncovered, at 350° F for
30 minutes, or until brown on top. Freezes.
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