Smothered Squash and Shrimp
Description
A classic Louisiana smothered dish — yellow squash and zucchini diced and sautéed with onion and Cajun seasonings in a covered Dutch oven until tender and melted down, then shrimp seasoned with Tony’s added at the end and cooked just until pink. Dad's recipe is simple, deeply flavored, and the kind of dish that only gets better when you’re eating it.
Ingredients
Instructions
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Sprinkle shrimp with Tony’s seasoning and set aside.
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In a Dutch oven, sauté diced onion in butter over medium heat until translucent.
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Add diced squash and seasonings (basil, tarragon, parsley, Tony’s to taste). Cover.
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Cook covered for 30 minutes, stirring every 10 minutes, until squash is very tender and has cooked down.
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Add shrimp. Cook, stirring every couple of minutes, until shrimp are pink and curled.
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Remove from heat. Season with salt and pepper to taste. Serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 190kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 4g20%
- Cholesterol 165mg56%
- Sodium 440mg19%
- Total Carbohydrate 10g4%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Don’t overcook the shrimp — add them at the very end and cook only until they curl and turn pink. They finish cooking in the residual heat.
Adding zucchini with the yellow squash is Frank’s own addition for color. It also adds a slightly different texture.
