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Shrimp & Squash
This is Leroy Laiche's recipe. It can be halved. We added crabmeat to this dish to make it an entree.

1 stick butter
1 onion, diced
4 yellow squash, sliced
1 cup water or chicken stock
cajun seasoning, hot sauce to taste
1 pound shrimp, peeled/deveined
1 container of claw crabmeat, picked over for shells (optional)

In a cast iron dutch oven, melt the butter and wilt the onions over medium heat. Add the squash and water (or stock). Season well and let the squash cook until tender (up to 20 minutes). Add the shrimp and let cook until shrimp are pink. If you want to add crabmeat, add it just as the shrimp are finishing. When everything is heated through, check for seasoning.

Note: River Parish folks may want to add a little roux and extra cooking liquid. Other folks may want to omit the liquid, add bread crumbs and make this a casserole. Either way, shrimp and yellow squash are a winning combination!!