Umi Shinonome 東雲うみ
Umi Shinonome 東雲うみ
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Shrimp and Squash Casserole
Cheesy Baked Shrimp and Summer Squash Casserole
Ingredients:
1 tablespoon olive oil
1 pound shrimp, peeled and deveined
2 medium yellow squash, thinly sliced
1 zucchini, thinly sliced (optional for color contrast)
1/2 onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/2 cup sour cream
1/2 cup mayonnaise
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
1/2 cup crushed butter crackers or panko breadcrumbs
1 tablespoon melted butter
Chopped parsley, for garnish
Directions:
Preheat oven to 375°F (190°C). Grease a 9x9-inch baking dish.
In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant, about 3–4 minutes.
Add squash and zucchini to the skillet, season with salt, pepper, and paprika. Cook for 5–6 minutes until slightly softened.
Stir in the shrimp and cook for 2–3 minutes just until pink. Remove from heat.
In a large bowl, mix sour cream, mayonnaise, cheddar cheese, Parmesan, thyme, and red pepper flakes. Fold in the shrimp and squash mixture until well combined.
Pour into prepared baking dish.
In a small bowl, mix crushed crackers (or panko) with melted butter. Sprinkle evenly over the casserole.
Bake uncovered for 20–25 minutes until golden and bubbly.
Garnish with chopped parsley and serve warm.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 460 kcal | Servings: 6 servings
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This cheesy Shrimp and Summer Squash Casserole is what comfort food dreams are made of Bubbly, golden, and SO good!Shrimp and Squash Casserole Cheesy Baked Shrimp and Summer Squash Casserole Ingredients: 1 tablespoon olive oil 1 pound shrimp, peeled and deveined 2 medium yellow squash, thinly sliced 1 zucchini, thinly sliced (optional for color contrast) 1/2 onion, finely chopped 2 garlic cloves, minced 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon paprika 1/2 cup sour cream 1/2 cup mayonnaise 1 cup shredded cheddar cheese 1/4 cup grated Parmesan cheese 1/2 teaspoon dried thyme 1/4 teaspoon red pepper flakes (optional) 1/2 cup crushed butter crackers or panko breadcrumbs 1 tablespoon melted butter Chopped parsley, for garnish Directions: Preheat oven to 375°F (190°C). Grease a 9x9-inch baking dish. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant, about 3–4 minutes. Add squash and zucchini to the skillet, season with salt, pepper, and paprika. Cook for 5–6 minutes until slightly softened. Stir in the shrimp and cook for 2–3 minutes just until pink. Remove from heat. In a large bowl, mix sour cream, mayonnaise, cheddar cheese, Parmesan, thyme, and red pepper flakes. Fold in the shrimp and squash mixture until well combined. Pour into prepared baking dish. In a small bowl, mix crushed crackers (or panko) with melted butter. Sprinkle evenly over the casserole. Bake uncovered for 20–25 minutes until golden and bubbly. Garnish with chopped parsley and serve warm. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 460 kcal | Servings: 6 servings #shrimpbake #squashcasserole #comfortfood #southernrecipes #cheesycasserole #shrimpdinner #bakedshrimp #seafoodcasserole #summerrecipes #zucchinirecipes #easyentertaining #homemadegoodness #squashseason #weeknightdinner #onepanmeals #cheddarcheese #parmesanbake #familyfavorites #ovenbaked #herbyflavors This cheesy Shrimp and Summer Squash Casserole is what comfort food dreams are made of Bubbly, golden, and SO good!
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