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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
6 large yellow squash, halved and seeded |
1 pound unpeeled, medium-size fresh shrimp |
1/2 cup butter or margarine |
1/2 pound smoked ham, minced |
1 onion, chopped |
4 green onions, chopped |
2 garlic cloves, minced |
1 tablespoon chopped fresh parsley |
1 teaspoon salt |
1 teaspoon ground white pepper |
1 1/4 cups fine, dry breadcrumbs, divided |
1/4 teaspoon paprika |
Directions:
1. Combine squash and water to cover in a Dutch oven; bring to boil, and cook for 15 minutes or until tender. Drain and let cool. Scoop out pulp, keeping shells intact; reserve pulp.
2. Peel shrimp, and devein, if desired; chop shrimp.
3. Melt butter in Dutch oven over medium heat; add ham and 1 onion, and cook 3 to 4 minutes or until onion is tender. Stir in shrimp and squash pulp. Add green onions and next 4 ingredients; cook 20 to 30 minutes. Stir in 1 cup breadcrumbs. Spoon mixture into shells.
4. Stir together remaining 1/4 cup breadcrumbs and paprika; sprinkle over shells. Bake at 375° for 15 minutes.
5. *6 large mirlitons may be substituted.
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