2 lbs. peeled, deveined shrimp (some whole, some diced)
1 tsp. Frank Davis Seafood Seasoning (or salt and pepper to taste)
1/2 stick unsalted butter, divided
1 cup finely diced onions
1 cup grated carrots
3/4 cup finely diced green bell pepper
2 cups yellow squash, sliced and chopped
2 cups zucchini, sliced and chopped
1 large seeded and finely diced tomato
2 tsp. Frank Davis Vegetable Seasoning (or salt and pepper to taste)
2/3 cup seasoned and buttered French bread crumbs
1/2 cup grated Parmesan cheese
2-3 dashes Frank Davis Garlic Hot Sauce
1/2 cup sour cream
4 ounces shredded cheddar cheese
3 cups seasoned coutons, crushed and divided
2 tablespoons butter

First, uniformly season the shrimp with the seafood seasoning.

Then, in a large non-stick skillet, cook them in half of the unsalted butter a few at a time until they turn pink but do not overcook them or they will become dried out and tough! When they're done, remove them from the skillet to a bowl with a slotted spoon and allow them to rest there momentarily. . .but put the skillet right back on the stovetop.

Now melt the remaining butter in the skillet over medium heat, drop in the onions, carrots, and bell pepper, mix them together well, and saute them until cleared and softened.

Then immediately add in the squash, the zucchini, the tomato, and the Frank Davis Vegetable Seasoning, and combine everything evenly with the onions, carrots, and bell pepper.

Then cover the skillet, and cook the mixture over medium-low heat for about 10-15 minutes or until both squashes are fork-fender.

Finish off the casserole mix by uniformly folding in both the French bread crumbs and the Parmesan cheese.

Meanwhile, in a shallow, buttered, 3-quart casserole dish or Pyrex baking dish, layer 1/2 of the crushed croutons on the bottom. Then combine the vegetable mixture together with the reserved shrimp, the hot sauce, the sour cream, and the Cheddar cheese and spread the blend evenly over the croutons.

At this point, add the rest of the croutons over the top of casserole and dot them with the remaining butter. All that's left is to bake the dish uncovered at 350 degrees for about 45 minutes to an hour, or until the veggie/shrimp mix becomes all bubbly and the crouton topping becomes all toasty and golden brown.

This recipe will serve 6-8 dinner guests (or 4 really hungry New Orleanians).


Chef's Notes:

  1. Actually, you can use almost any kind of 'vegetable' squash in this dish (eggplant, white squash, mirliton, etc.). The seasoning process and the remainder of the recipe stay the same.
  2. This casserole can be made one day and served the next. Like gumbo, jambalaya, and red beans, the flavors intensify and meld together better the longer they are allowed to stay together.
  3. This dish can be presented as an entree, a mixture to be 'stuffed' into something else, a side dish accompaniment, or a football game hors d'oerves with crackers and beer.
  4. To make buttered French bread crumbs, place the crumbs in a large bowl and slowly a little at a time pour a scant amount of melted butter over them, tossing them thoroughly all the while to evenly coat each and every crumb with the butter.
  5. This recipe goes well with 'Pan Bronzed Baby Portabella Mushrooms.' All you need is a non-stick skillet, a pastry brush, about a stick of melted butter, a little of my Sprinkling Spice (or Tony Chachere's), and a bacon press (or something to weigh down the mushrooms as they bronze). All you do is brush the mushrooms liberally with the melted butter and place them into a hot non-stick skillet. Then weigh down the 'shrooms and cook them on both sides until they soften gently and turn a beautifully bronzed color. Sprinkle them with the seasoning immediately as they come out of the skillet. Great side dish as well as a steak substitute.