Shrimp Stuffed Summer Shrimp

Main Course

Recipe courtesy of Pirate's Pantry

Serves 6

  • 3 large white squash
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • ½ bell pepper, chopped
  • 2 cloves garlic, chopped
  • Oil as needed
  • 1 pound raw shrimp, peeled and deveined
  • 2-3 tablespoons butter
  • Salt and red pepper to taste
  • 3 slices bread, soaked in water
  • Breadcrumbs as needed

Shrimp Stuffed Summer Shrimp

Click image to enlarge



Preheat oven to 350ºF.

Boil squash in salted water until soft. Cool, halve, scoop out pulp and seeds, and set aside. Saute onion, celery, bell pepper, and garlic in a little oil until soft. Add raw shrimp and butter, cooking 10-15 minutes. Season. Add squash pulp and cook until thoroughly mixed and heated. Squeeze water from bread, break into pieces, and add to the mixture. Cook on low heat, stirring, until warm. Stuff into the squash halves and cover with bread crumbs. Place squash in baking dish with water cover­ing the bottom. Bake, uncovered, at 350° F for

30 minutes, or until brown on top. Freezes.


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