Recipe Provided by: Bev Carr
Ingredients:
2 Pounds Yellow & Green Summer Squash (can be all yellow or all green but the color contrast is pleasing), cut into ¾†chunks
½ Cup Chopped Onion
1 Stick Unsalted Butter & 1 Tbsp. Butter, diced
1-1/2 Pounds Medium Shrimp in Shell, cooked in boiling water until just pink, with ½ lemon, 1 bay leaf and ½ tsp thyme
¾ Tsp. Salt
½ Tsp. Pepper
½ Cup Bread Crumbs
1/3 Cup Freshly Grated Parmesan Cheese
1 Tbsp Butter
Procedure:
1.Preheat oven to 400 degrees.
2.Steam squash until just tender, then remove from heat and refresh in cold water.
3.Melt stick of butter, then cook onion until softened.
4.Peel and de-vein cooked shrimp.
5.In a low casserole or gratin dish, combine the squash, onion with butter, and shrimp, salt & pepper.
6.Sprinkle with bread crumbs and parmesan cheese, and dot with butter.
7.Bake for 10 – 15 minutes until crumbs are lightly browned.
Serve with a tomato salad for a very colorful meal!