Yellow Squash Casserole With Shrimp Recipes

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LADY BIRD JOHNSON'S SHRIMP SQUASH CASSEROLE



Lady Bird Johnson's Shrimp Squash Casserole image

This recipe is from the LBJ library archives. A rich squash casserole with shrimp and Parmesan cheese. The original recipe calls for margarine, but I use butter. If you want to make the "original" recipe, feel free to sub in margarine for the butter.

Provided by xtine

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

3 cups sliced yellow squash
3/4 cup raw peeled shrimp
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup chicken broth
1/2 cup whipping cream
1 tablespoon finely minced onion
1/2 cup coarse breadcrumbs
1/4 cup grated parmesan cheese
1 tablespoon melted butter

Steps:

  • Preheat oven to 400 degrees.
  • The squash should be cut into 1/4" thick slices.
  • Thoroughly rinse shrimp under cold water and drain.
  • Heat 2 tablespoons of butter in a saucepan. Blend in flour, salt and pepper and cook until it bubbles.
  • Remove the saucepan from the heat and add the chicken broth gradually, stirring constantly. Bring to a boil and then simmer for 2 minutes.
  • Blend in the cream and the minced onions, then mix in raw shrimp. Cover and set aside.
  • Layer half the squash in a greased 1 1/2 quart casserole dish. Spoon half the shrimp sauce over the squash. Repeat with remaining squash and shrimp sauce.
  • Cover tightly and bake at 400 degrees for 30 minutes.
  • Meanwhile, toss the breadcrumbs and Parmesan cheese with the tablespoon of melted butter.
  • After the squash has cooked for 30 minutes, top with the breadcrumb mixture.
  • Reduce heat to 350 degrees and return the casserole to the oven for 15 minutes or until the crumb topping is golden brown.

Nutrition Facts : Calories 200.2, Fat 15.2, SaturatedFat 9.2, Cholesterol 46.1, Sodium 511.1, Carbohydrate 11.5, Fiber 1.1, Sugar 2.4, Protein 5.1

YELLOW SQUASH CASSEROLE WITH SHRIMP



Yellow Squash Casserole With Shrimp image

The amount of Ritz crackers to use is one sleeve, but the Recipezaar brain doesn't understand that measurement. It comes out to about a cup when I crush them up using my Cuisinart.

Provided by xtine

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs yellow squash, sliced
1 large white onion, sliced
4 tablespoons unsalted butter
1/2 lb Velveeta cheese, cubed
1/2 cup milk
1 cup small cooked shrimp
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 cup Ritz cracker crumbs
Tabasco sauce

Steps:

  • Preheat oven to 350 degrees.
  • Place squash and onion in a large pot. Add 1/4 cup of water. Cover and cook over medium-high heat, stirring often, until the squash is no longer white and hard in the center - this usually takes about 10 minutes, but could take longer if your squash slices are very thick. Drain the squash well.
  • While squash is cooking, put butter, Velveeta and milk in a microwave safe bowl. Cover bowl loosely with waxed paper and microwave on high, stopping to stir mixture every 30 seconds or so.
  • When butter and velveeta are melted, remove bowl from microwave.
  • Mix together well-drained squash, cheese mixture, shrimp, salt, pepper, garlic powder, and Ritz cracker crumbs, and add Tabasco to taste.
  • You may top with breadcrumbs or additional cracker crumbs if you like.
  • Bake at 350 degrees for 30 minutes.

YELLOW SQUASH AND SHRIMP CASSEROLE



Yellow Squash and Shrimp Casserole image

Make and share this Yellow Squash and Shrimp Casserole recipe from Food.com.

Provided by Margie Brock

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

5 lbs yellow squash
1 lb shrimp
2 onions, small dice
garlic powder
1 (8 ounce) container low-fat sour cream
1 (8 ounce) can sliced water chestnuts
1 (7 1/2 ounce) package pepperidge farms breadcrumbs
1/4 cup margarine
salt and pepper
1/4 cup margarine, melted

Steps:

  • Cut up squash and cook in water until tender with salt and pepper to your taste.
  • Clean and peel shrimp.
  • Sauté in butter with garlic and onions.
  • When done add squash, sour cream and water chestnuts.
  • Prepare baking dish with 2/3 bread crumbs and melted butter (mix together well).
  • Pour squash mixture into baking dish and top with remaining bread crumbs.
  • Bake at 350°F for 45 minutes.

SHRIMP AND SQUASH CASSEROLE RECIPE



Shrimp and Squash Casserole Recipe image

Provided by JimMac

Number Of Ingredients 12

1-1/2 pounds yellow squash (equals 3 cups squash)
3/4 cup raw shrimp, shells removed and deveined
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup chicken broth
1/2 cup whipping cream
1 tablespoon minced onion
1/2 cup coarse bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon butter, melted (to combine with crumbs and cheese)

Steps:

  • Wash and dry squash. Cut crosswise into 1/4-inch slices. Thoroughly rinse shrimp under cold water. Drain. Heat the two tablespoons butter in a saucepan. Blend in flour, salt, and pepper. Cook until it bubbles. Remove from heat and gradually add chicken broth, stirring constantly. Bring to boil for 1 or 2 minutes. Blend in whipping cream and minced onion. Mix in the raw shrimp. Place a layer of squash in the bottom of a 1-1/2 quart casserole and spoon half of the shrimp sauce over the squash. Repeat layers with remaining squash and shrimp sauce. Cover tightly and set in a 400°F oven for 30 minutes. Meanwhile, toss crumbs and Parmesan cheese with melted butter. After 30 minutes, remove casserole from oven and reduce heat to 350°F. Remove cover and top with the crumb mixture. Return to the oven for 15 minutes, or until crumbs are golden brown.

SHRIMP WITH PENNE AND SQUASH



Shrimp with Penne and Squash image

You can vary this recipe to your own tastes. I most always add onions to the garlic when frying and skip the minced green onions. I have used baby portobello mushrooms also. I always use fresh garlic! This is hubby's favorite meal.

Provided by Grumpy's Honeybunch

Categories     Seafood     Shellfish     Shrimp

Time 35m

Yield 5

Number Of Ingredients 13

½ pound dried penne pasta
2 tablespoons olive oil
4 cups thinly sliced yellow squash
3 cups thinly sliced zucchini
1 pound medium shrimp - peeled and deveined
¼ cup fresh lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
3 cloves garlic, minced
½ cup minced fresh chives or green onions
¼ cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and pour into a large bowl.
  • Meanwhile, warm oil in a large skillet over medium heat. Stir in squash and zucchini, and cook 10 minutes. Stir in shrimp, and cook 3 minutes. Stir in lemon juice, basil, oregano, salt, pepper, and garlic. Cook 2 minutes more.
  • Pour shrimp and sauce into large bowl with pasta. Sprinkle with chives and Parmesan, and stir to combine.

Nutrition Facts : Calories 364.6 calories, Carbohydrate 43 g, Cholesterol 141.5 mg, Fat 9.6 g, Fiber 4.8 g, Protein 28.3 g, SaturatedFat 2.1 g, Sodium 440.8 mg, Sugar 3.3 g

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