SHRIMP SCAMPI WITH YELLOW-SQUASH NOODLES
Yellow squash is transformed into sunny strands of "pasta" for this one-pan weeknight dinner. The shrimp is sautéed with butter, garlic, and red pepper flakes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-high. Season shrimp with salt; add to skillet in a single layer. Cook, flipping once, until opaque, about 3 minutes; transfer to a plate.
- Reduce heat to medium; add butter, garlic, and red-pepper flakes to skillet. Cook, stirring, about 2 minutes.
- Add squash noodles; cook, stirring, until just tender, about 4 minutes. Remove from heat; add lemon juice, parsley, and shrimp. Season with salt. Toss to combine; serve.
YELLOW SQUASH AND SHRIMP CASSEROLE
Make and share this Yellow Squash and Shrimp Casserole recipe from Food.com.
Provided by Margie Brock
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut up squash and cook in water until tender with salt and pepper to your taste.
- Clean and peel shrimp.
- Sauté in butter with garlic and onions.
- When done add squash, sour cream and water chestnuts.
- Prepare baking dish with 2/3 bread crumbs and melted butter (mix together well).
- Pour squash mixture into baking dish and top with remaining bread crumbs.
- Bake at 350°F for 45 minutes.
YELLOW SQUASH CASSEROLE WITH SHRIMP
The amount of Ritz crackers to use is one sleeve, but the Recipezaar brain doesn't understand that measurement. It comes out to about a cup when I crush them up using my Cuisinart.
Provided by xtine
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Place squash and onion in a large pot. Add 1/4 cup of water. Cover and cook over medium-high heat, stirring often, until the squash is no longer white and hard in the center - this usually takes about 10 minutes, but could take longer if your squash slices are very thick. Drain the squash well.
- While squash is cooking, put butter, Velveeta and milk in a microwave safe bowl. Cover bowl loosely with waxed paper and microwave on high, stopping to stir mixture every 30 seconds or so.
- When butter and velveeta are melted, remove bowl from microwave.
- Mix together well-drained squash, cheese mixture, shrimp, salt, pepper, garlic powder, and Ritz cracker crumbs, and add Tabasco to taste.
- You may top with breadcrumbs or additional cracker crumbs if you like.
- Bake at 350 degrees for 30 minutes.
LADY BIRD JOHNSON'S SHRIMP SQUASH CASSEROLE
This recipe is from the LBJ library archives. A rich squash casserole with shrimp and Parmesan cheese. The original recipe calls for margarine, but I use butter. If you want to make the "original" recipe, feel free to sub in margarine for the butter.
Provided by xtine
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- The squash should be cut into 1/4" thick slices.
- Thoroughly rinse shrimp under cold water and drain.
- Heat 2 tablespoons of butter in a saucepan. Blend in flour, salt and pepper and cook until it bubbles.
- Remove the saucepan from the heat and add the chicken broth gradually, stirring constantly. Bring to a boil and then simmer for 2 minutes.
- Blend in the cream and the minced onions, then mix in raw shrimp. Cover and set aside.
- Layer half the squash in a greased 1 1/2 quart casserole dish. Spoon half the shrimp sauce over the squash. Repeat with remaining squash and shrimp sauce.
- Cover tightly and bake at 400 degrees for 30 minutes.
- Meanwhile, toss the breadcrumbs and Parmesan cheese with the tablespoon of melted butter.
- After the squash has cooked for 30 minutes, top with the breadcrumb mixture.
- Reduce heat to 350 degrees and return the casserole to the oven for 15 minutes or until the crumb topping is golden brown.
Nutrition Facts : Calories 200.2, Fat 15.2, SaturatedFat 9.2, Cholesterol 46.1, Sodium 511.1, Carbohydrate 11.5, Fiber 1.1, Sugar 2.4, Protein 5.1
YELLOW SQUASH CASSEROLE
Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!
Provided by ROSECART
Categories Side Dish Vegetables Squash Summer Squash
Time 50m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
- In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
- Bake in preheated oven for 25 minutes, or until lightly browned.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 10.3 g, Cholesterol 68.8 mg, Fat 14.8 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 7.7 g, Sodium 463.5 mg, Sugar 1.7 g
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