Squash And Shrimp Combo
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetable | 6 | Servings | |
INGREDIENTS
| 3 | lb | Yellow squash |
| 1 | Onion, chopped | |
| 4 | T | Butter |
| 1 | c | Whipping cream |
| 4 | oz | Parmesan cheese |
| 2 | T | Cornstarch |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 2 | 4.5-oz shrimp | |
| 20 | Ritz crackers, crushed |
INSTRUCTIONS
Cut squash and onions and boil together in salted water until tender. Drain and set aside. Melt butter; add cornstarch and make a paste. Add cream, cheese, salt and pepper. Cook over low heat until sauce thickens. Combine sauce, squash and shrimp in 2-quart baking dish. Sprinkle with cracker crumbs. Bake at 350 for 20-30 minutes. MRS JOHN P. ESTES (LINDA) TEMPE, AZ From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 361
Calories From Fat: 267
Total Fat: 30.3g
Cholesterol: 91.3mg
Sodium: 597.2mg
Potassium: 106.5mg
Carbohydrates: 13.7g
Fiber: <1g
Sugar: 2.2g
Protein: 9.2g