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SEAFOOD RECIPESSHRIMP Recipes pg 3 >  Shrimp & Squash Casserole



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Chefs of
by Mike Lane & Chefs of Rodnreel
Recipe by Roz

Personal Notes: I use large shrimp for this recipe as they keep their firm texture, versus smaller shrimp, which tend to get too soft.


    • 3 lb. fresh large shrimp
    • 6 medium yellow squash
    • 1 large onion (preferably Vidalia)
    • 3/4 stick butter
    • 2 tbsp. minced parsley
    • 4 tbsp. olive oil
    • 1/2 cup crushed saltine crackers
    • Plain breadcrumbs
    • Salt
    • Pepper


Peel and devein shrimp, then cut in half. Thinly slice squash to form circles about 1/8 in. thick. Mince onion.

Slowly melt butter in deep skillet, being careful not to burn it. Increase heat to medium and add squash. Saute squash until soft, then remove from heat and set aside.

In separate skillet, saute onion and parsley in oil until soft, then add shrimp to mixture. Continue to cook until shrimp turn pink.

Combine shrimp mixture and squash in large casserole dish. Stir crackers into mixture. Season with salt and pepper to taste.

Next, slowly add breadcrumbs to mixture, a little at a time, until juices are just about absorbed; the mixture should still be semi-moist. Lightly sprinkle top with breadcrumbs and bake at 375 degrees for 20-30 minutes. Top will be light gold in color when ready.

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