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Southern Shrimp and Squash Casserole

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Southern Shrimp and Squash Casserole





  • Shrimp shelled, cleaned, tails removed 

  • 1-1/4 cup butter 

  • 5 tsp. sea salt per cup of shrimp Yellow squash sized to cook 3 to 6 cups after cooking 

  • 1/2 tbsp. Worcestershire sauce per cupful of mashed squash Heavy ground pepper to taste Packaged bread crumbs 


  • Bring to a boil enough water to cover the cleaned and shelled shrimp.
  • Boil shrimp covered with water and seasoned with 1/2 cup (1 stick) of butter and 2 tsp. salt until done and soft.
  • Shred the cooked shrimp. Set aside.
  • Peel and scrape the squash, and cut cubes into a stovetop pan. Add just a very little amount of water and 1/2 cup (1 stick) of butter. Cover and bring to a boil.
  • Cook over medium heat until the squash is well done.
  • Mash the cooked squash thoroughly, and stir in the Worcestershire sauce, 3 tsp. sea salt, and ground pepper. Mix well.
  • Preheat oven to 350 degrees. 
  • To every cup of mashed squash, add 1/2 cup of shredded shrimp. Mix the two together, and place in a well-buttered casserole.
  • Top the casserole with bread crumbs, and drizzle the remaining 1/4 cup of butter, melted.
  • Bake for thirty minutes. Serve with a green salad.
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