The farmer’s market was alive with color this Saturday. Nothing was more brilliant than the yellow squash. They were so yellow; it was as
if we were looking at the sun!
Squash is so versatile that it is hard to decide how to cook the squash.
The below recipe is a quick and easy meal or side dish. In fact, you can make two different entrees or side dishes with the basic recipe.
Mais C’est Bon!
Enjoy!!
Stewed Squash and Shrimp
- 2 cups chopped yellow squash
- 1 onion, chopped
- ½ cup red bell pepper
- 2 Tbl Olive Oil
- ½ tsp salt
- ½ tsp Cajun seasoning
- Dash cinnamon
- ½ cup gumbo shrimp
- 2 fresh mint leaves, minced
- 1 Tbl parsley, minced
- Breadcrumbs
Chop squash, onion, and pepper. Heat olive oil in cast iron or other heavy skillet. Sauté vegetables until just tender. You may need to add a small amount of water to help steam the vegetables. Add cinnamon, salt, Cajun seasoning,
mint, parsley, and shrimp. Mix well.
This dish will make two different entrees or side dishes.
Take one cup of mixture and ½ cup cooked Cajun jasmine rice; mix well. Place in an individual oven proof dish. Top with breadcrumbs and bake at 350 for 15-20 minutes.
Place the remaining mixture in another individual oven proof dish. Top with breadcrumbs and bake at 350 for 15-20 minutes.
Gumbo shrimp are very small shrimp.
