SHRIMP AND SQUASH CASSEROLE
6 tablespoons unsalted butter or margarine
1 large onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
3 large garlic cloves, minced
1 1/2 teaspoons dried leaf oregano
1 teaspoon dried leaf savory
2 tablespoons minced parsley
2 medium yellow squash, sliced crosswise
2 medium zucchini, sliced crosswise
2 large tomatoes, peeled, chopped
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
2 pounds uncooked medium shrimp, shelled, deveined
1/2 cup fine dry bread crumbs
6 green onions, chopped
1 cup shredded Mozzarella cheese
3/4 cup grated Parmesan cheese
Melt butter or margarine in a deed-sided 12-inch skillet over medium heat. Add onion, green and red bell peppers, garlic, oregano, basil, savory and parsley. Cook until onion is slightly wilted and transparent, about 5 minutes.
Add squash; stir to blend. Add tomatoes, sugar, salt, black pepper and red pepper. Cover and simmer until vegetables form a rich, buttery sauce; about 30 minutes.
Preheat oven to 350 degrees F.
Remove skillet from heat and stir in shrimp, breadcrumbs, green onion and cheese. Turn mixture into a 4-quart casserole or 4-6 individual au gratin dishes.
Bake until lightly browned and bubbly, about 25 minutes.
Makes 4-6 servings
Source: A Taste of the South
6 tablespoons unsalted butter or margarine
1 large onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
3 large garlic cloves, minced
1 1/2 teaspoons dried leaf oregano
1 teaspoon dried leaf savory
2 tablespoons minced parsley
2 medium yellow squash, sliced crosswise
2 medium zucchini, sliced crosswise
2 large tomatoes, peeled, chopped
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
2 pounds uncooked medium shrimp, shelled, deveined
1/2 cup fine dry bread crumbs
6 green onions, chopped
1 cup shredded Mozzarella cheese
3/4 cup grated Parmesan cheese
Melt butter or margarine in a deed-sided 12-inch skillet over medium heat. Add onion, green and red bell peppers, garlic, oregano, basil, savory and parsley. Cook until onion is slightly wilted and transparent, about 5 minutes.
Add squash; stir to blend. Add tomatoes, sugar, salt, black pepper and red pepper. Cover and simmer until vegetables form a rich, buttery sauce; about 30 minutes.
Preheat oven to 350 degrees F.
Remove skillet from heat and stir in shrimp, breadcrumbs, green onion and cheese. Turn mixture into a 4-quart casserole or 4-6 individual au gratin dishes.
Bake until lightly browned and bubbly, about 25 minutes.
Makes 4-6 servings
Source: A Taste of the South
MsgID: 3150465
Shared by: Betsy at Recipelink.com
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Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Herbs and Spices (12 + Col...
Board: Daily Recipe Swap at Recipelink.com
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