Pattypan Squash and Shrimp
¼ cup butter or margarine, divided
½ cup yellow onion, chopped
6 cups white pattypan squash (can substitute if not available), diced
Salt to taste
¼ tsp freshly grated nutmeg
¼ tsp freshly ground white pepper
1 - 2 cups peeled and deveined small shrimp
½ cup buttered bread crumbs
¼ cup Parmesan cheese (optional)
In a large skillet ( a full size electric skillet is ideal), sweat the
onion in half the butter. Add the remaining butter and squash. Sprinkle
with salt, pepper, and nutmeg. Toss, mixing the squash, onion, and seasonings
together well. Cover and cook until the squah is soft but not mushy, stirring
occasionally and keeping the heat low so that the squash does not brown. Remove
from the skillet and set aside. Add the shrimp. Cook over medium heat until the
shrimp are firm and pink. Stir in the squash mixture and continue cooking for a
minute or two, adding a little water or shrimp stock, if needed. Turn the mixture
into a buttered casserole. Mix the cheese, if used, with the bread crumbs and
sprinkle over the top of the casserole. Bake at 350 degrees F until heated through
and a light golden brown on top, about 40 minutes.
Serves six
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