SHRIMP AND SQUASH RECIPES RECIPES

Steps:

• Preheat oven to 350 degrees.
• Place squash and onion in a large pot. Add 1/4 cup of water. Cover and cook over medium-high heat, stirring often, until the squash is no longer white and hard in the center - this usually takes about 10 minutes, but could take longer if your squash slices are very thick. Drain the squash well.
• While squash is cooking, put butter, Velveeta and milk in a microwave safe bowl. Cover bowl loosely with waxed paper and microwave on high, stopping to stir mixture every 30 seconds or so.
• When butter and velveeta are melted, remove bowl from microwave.
• Mix together well-drained squash, cheese mixture, shrimp, salt, pepper, garlic powder, and Ritz cracker crumbs, and add Tabasco to taste.
• You may top with breadcrumbs or additional cracker crumbs if you like.
• Bake at 350 degrees for 30 minutes.

Steps:

• Put 1 tablespoon olive oil in a deep skillet over medium heat. When the oil is hot, add the shrimp and 1/3 of the sliced red onion. Cook until browned, at least 5 minutes. Turn the heat to high, and add salt, 1 tomato and the smashed garlic clove; continue cooking for another minute. Add 2 cups water, bring to a boil, then reduce heat and cook for 5 minutes, thickening slightly. Use an immersion blender to purée the mixture, then strain it. (This is your shrimp purée.)
• Carefully wipe the skillet clean, and add 2 tablespoons olive oil; put the skillet over medium heat. When the oil is hot, add the remaining red onion and chopped garlic clove and sauté until they begin to brown, about 2 minutes. Add the rice and cook, stirring occasionally, until it is glossy and coated with oil, about 2 minutes. Add the second tomato, and let its liquid bubble away.
• Using a ladle, alternately add the shrimp purée, the squash purée and about 1 1/2 cups water to the skillet, about 1/2 cup or so at a time, stirring after each addition. When the liquid is just about evaporated, add more. The mixture should be neither soupy nor dry; stir frequently, keeping the heat at medium to medium-high.
• Begin tasting the rice about 20 minutes after you add it. You want it to be tender with a bit of bite; it can take as long as 30 minutes to reach this stage. When it does, adjust the seasoning. Serve with chopped chives or sprouts and fresh lime juice.