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shrimp and squash dressing in casserole dish

Shrimp and Summer Squash Dressing

Dawn Dobie
A light entrée that combines bright rounds of squash with shrimp and Cajun flavors.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8

Ingredients
  

  • 2 pounds yellow squash sliced in 1/4-inch rounds (about 6 cups)
  • 2 tablespoons butter
  • 1 onion chopped
  • 1 red bell pepper chopped
  • 1 stem celery chopped
  • 2 cloves garlic minced
  • 1 teaspoon Cajun seasoning mix such as Tony Chacere or to taste --or more to taste
  • 2 dashes red Tabasco --or more to taste
  • 1/4 teaspoon dried thyme
  • ¾ cup chicken broth (or more)
  • ¼ cup thinly sliced green onion tops
  • 1 pound raw medium shrimp peeled and deveined
  • 1 cup panko breadcrumbs
  • ¼ cup minced fresh parsley
  • ¼ cup minced fresh basil
  • 1 egg beaten (or 2 egg whites, beaten)
  • 1/2 cup grated Parmesan cheese (2 tablespoons set aside—see below)
  • salt and freshly ground pepper to taste

Instructions
 

  • Spray 10 X 10 X 3 (or 9 X 13) casserole dish with nonstick spray. Preheat oven to 350 F.
  • Place sliced squash in microwaveable dish. Add 1/4 cup water and cover. Cook yellow squash in microwave for 5 minutes. Stir. If needed, cook another 2 minutes or until slightly tender. Drain. (Or you can  cook the squash on stovetop if you wish. Combine squash with 1/2 cup water in a Dutch oven and bring liquid to a boil. Cook for 5-7 minutes, or until squash is just tender. Drain. Then you can use the empty Dutch oven for the next step.)
  • Meanwhile heat butter in Dutch oven over medium high heat and sauté onion, bell pepper, celery for about 7 minutes, stirring frequently.
  • Add garlic and cook 1 more minute.
  • Add chicken broth, Cajun seasoning, dried thyme, Tabasco and green onion tops. Lower heat to medium and cook 10 minutes.
  • Raise heat to medium high. Add the shrimp. Cook 5 more minutes, stirring from time to time. Remove from heat.
  • Add breadcrumbs, parsley, and basil. Mix well.
  • Add beaten egg and continue to mix.
  • Fold in drained squash.
  • Stir in all but 2 tablespoons of Parmesan cheese.
  • Pour mixture into prepared casserole dish, sprinkle with reserved Parmesan cheese, and bake uncovered at 350 for 30 minutes or until golden brown on top.
  • Allow to cool for 5 minutes and serve.

Notes

Can substitute 1 pound of peeled cooked crawfish tails for the shrimp.
You can also omit the seafood and make this a vegetarian dish.
Adapted from Betty Starnes' Seafood and Squash Dressing in the Morning Advocate (2011).