Prep Time: 1 Hour
Yields: 6 Servings

The white squash is similar to the pattypan squash found throughout America. It is grown in abundance here in the bayous and is normally the only squash seen on tables in South Louisiana.

5 medium white squash
1 cup (150–200 count) shrimp, peeled and deveined
¼ pound butter
1 cup diced onions
1 cup diced celery
½ cup diced red bell peppers
¼ cup minced garlic
¼ cup sliced green onions
salt and cracked black pepper to taste
¼ cup chopped parsley
1 cup Italian bread crumbs

Preheat oven to 375°F. Peel squash, remove all seeds from center then dice. Boil in lightly-salted water 15–20 minutes or until tender. Remove and cool under tap water, then set aside. In a 10-inch heavy-bottomed sauté pan, melt butter over medium-high heat. Add onions, celery, bell peppers, garlic, green onions and shrimp. Sauté 5–10 minutes or until vegetables are wilted and shrimp are pink. Stir squash into vegetables and cook approximately 15 minutes longer. Remove from heat and season with salt and pepper. Add parsley and mix in bread crumbs to absorb excess liquid. Place cooked squash in baking dish and top with remaining bread crumbs. Bake until golden brown. NOTE: Mixture may be stuffed into hollowed-out squash halves and baked for a unique presentation.

print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295