Shrimp And Squash Casserole
A savory casserole combining tender squash, dried shrimp, and aromatic vegetables, baked to perfection with Parmesan and seasoned breadcrumbs for a flavorful seafood dish.
Ingredients
Instructions
- Parboil the squash, then set aside and drain.
- Sauté onions, sweet peppers, and garlic in olive oil.
- Add hot pepper to taste.
- Add dried shrimp to the cooked squash.
- In a mixing bowl, beat the eggs and add white wine.
- Combine the egg mixture with the sautéed vegetables, dried shrimp, seasoned breadcrumbs, and Parmesan cheese.
- Mix well until combined.
- Pour the mixture into a greased casserole dish.
- Bake at 325°F for 1 hour or until done.
Tips & Substitutions
For added flavor, try using fresh herbs like parsley or dill in the casserole. If you don't have dried shrimp, you can substitute with cooked shrimp; just adjust the cooking time accordingly. Consider adding a splash of lemon juice for brightness. Use gluten-free breadcrumbs if necessary, or make your own by toasting gluten-free bread and processing it into crumbs.
Serving Suggestions
This casserole pairs wonderfully with a fresh green salad or some crusty bread to soak up the flavors. For a complete meal, serve alongside steamed vegetables or a light pasta dish. A glass of chilled white wine complements the seafood beautifully, making it an ideal choice for a dinner party or family gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven preheated to 350°F until warmed through, about 20 minutes. You can also microwave individual portions, but be careful not to overcook, as this can make the shrimp tough.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Squash Casserole contains roughly 1492 calories, with 14g protein, 48g carbohydrates, and 139g fat. It is an excellent source of protein (28% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 563mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh shrimp instead of dried shrimp?
Yes, fresh shrimp can be used instead of dried shrimp. Just make sure to cook them briefly before adding to the casserole to ensure they are cooked through. Fresh shrimp will provide a different texture, making the dish even more delicious.
What can I substitute for white wine?
If you prefer not to use white wine, consider using chicken broth or vegetable broth for a non-alcoholic option. You can also use a mixture of vinegar and water, which will provide acidity without the alcohol.
How do I know when the casserole is done baking?
The casserole is done when it is set in the center and lightly browned on top, usually after about an hour of baking at 325°F. You can also use a knife to check; if it comes out clean, the casserole is ready.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).