Shrimp & Crab stuffed Squash and Redfish
This shrimp and crab stuffing goes great with almost anything. If you're not cooking squash, just omit the squash from the recipe and use the stuffing as a topper for redfish on the halfshell.

4 white squash
4 slices bacon
2 cups chopped onion
1 cup chopped peppers (bell, banana, poblano, jalapeno - your choice)
2 lbs medium shrimp (peeled/deveined)
1 lb claw crabmeat (picked through for shells)
1 cup plain breadcrumbs
cajun seasoning to taste

To prepare the squash:
Preheat the oven to 350. Bake the squash at 350 until soft - about 45 minutes. When the white squash are soft, cut them for stuffing (like you cut open a pumpkin) by cutting a circle around the stem, removing the top, and scooping out the insides. Using a spoon, gently scrape some of the squash from the sides to make a hollow shell for stuffing. Discard the seeds. Save the scooped out squash for the stuffing.

To make the stuffing:
In a dutch oven, fry the bacon until crisp. Remove it and set it to the side. Cook the onions and peppers in the drippings over medium heat. If you're using squash, throw the squash flesh into the onions and peppers while they're cooking. When the onions and peppers are nice and soft (about 10 to 15 minutes), add the shrimp and crabmeat. Stir gently, cooking on medium just until shrimp are pink (about 2 minutes). Season to taste. Turn off the heat and stir in the crumbled bacon and breadcrumbs, adding the breadcrumbs a little at a time, to incorporate. If you need more, add more.

Use this stuffing to fill the hollowed out squash, top with a tiny pat of butter, then bake at 350 until breadcrumbs are golden brown on top.
OR:
Use this stuffing to top redfish. Season the redfish with cajun seasoning and a squeeze of lemon. You can bake the stuffing on top of fillets in the oven at 350 or preferably, grill the redfish on the halfshell (with skin/scales side down), topped with the stuffing. Just cook until the fish is done. You can top with shredded cheese for extra flavor.

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