Shrimp and Squash Casserole

By JimMac

Ingredients

• 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)

Details

Servings 6

Preparation

Step 1

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.