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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