Cajun French: la cibleme (la see-blem) – patty pan squash
A 2# white patty pan squash, from Robinson Organic Farm, reached out to us at the Red Stick Farmers Market this week. It was a beauty and a hallowed out bowl was calling. Laurie’s thoughts went to an etoufee stuffing while John’s thoughts went to a more summertime dish – a salad in the hallowed out squash. John won. Below is the dish’s progression as we built the salad and presentation.
Mais C’est Bon!
Enjoy!!
Beer Boiled Shrimp
- 1# shrimp (headless and peeled)
- 3 cups water
- 1 bottle Abita Amber Beer
- 3 Tbl salt
Bring water, beer and salt to a boil.
When boiling add shrimp and return to a boil.
When boiling turn off heat and soak for 15 minutes.
We used gumbo sized shrimp (small).
Patty Pan Squash
- 2# white patty pan squash
- Water to cover
- Salt
Boil squash until just tender. Remove from water and cool.
When cool, cut top out of squash leaving a bowl in squash.
Cube the squash that was taken out and reserve for salad.
When peeling the squash that was removed, peel so a rose can be made from the squash peel.
Salad
- Chopped squash
- 1# beer boiled shrimp
- 1 tomato, peeled and seeded
- 1/2 medium red creole onion
- 1 avocado, chopped
Combine ingredients and toss.
Lemon Mint Vinaigrette
- 2 Tbl lemon juice
- 2 Tbl olive oil
- 1 clove garlic, minced
- 2 sprigs mint (about a dozen leaves)
- Salt and pepper to taste
Pour lemon juice in medium bowl. Slowly add olive oil while whisking briskly.
Add garlic, mint, salt and pepper. Blend well and chill.
Pour vinaigrette on salad and toss.
Plate
Spoon salad into squash bowl and garnish with squash rose and mint.
