6/18/2021 – This experiment turned out great and uses similar stuffing to what we made for Shrimp Stuffed Mirlitons. Mary added Conecuh’s Hot & Spicy Sausage and pre-baked the patty pans rather than boiling them as done with the Mirlitons.
- 2 Patty Pan Squash. One yellow and one white
- Creole Seasoning
- The Stuffing
- ½ cup diced onions
- ¼ cup diced green bell pepper
- ¼ cup diced celery
- ¼ cup thinly sliced green onions
- 4 average garlic cloves diced
- 2 tbs olive oil
- 6-inch piece of Conecuh Hot & Spicy Sausage, chopped small
- Cayenne red pepper flakes from our garden
- Salt and pepper to taste
- 1 lb shrimp, peeled, deveined, and cut into ½” pieces, season with Creole Seasoning and let marinate for an hour or so.
- ½ cup breadcrumbs plus enough to cover the stuffed squash
- 1 cup parmesan, grated, plus enough to cover the stuffed squash
- Preheat oven to 375 degrees.
- Cut inside the scallops of the patty pans and dig out the stem center and seeds with a spoon. Wipe them all over with olive oil. Season the hollowed-out area well with Creole Seasoning.
- Sauté the onions, bell pepper, celery & garlic in oil in a saute pan over medium-high heat until wilted. Add salt, pepper, and red pepper to taste—then green onions. Stir regularly.
- Add the shrimp, stirring to cook until pink.
- Add breadcrumbs and blend well.
- Fill the patty pan shells with the shrimp mixture to a raised, rounded shape. Firmly press it into the shells with a spoon and continue until it is rounded well above the shell.
- Top with remaining breadcrumbs and Parmesan cheese pressing them into the mound so they do not roll off.
- Bake on a cooking sheet for 15-20 minutes until the tops are nicely browned.
Comments and Next Time
- With a salad (had leftover fresh corn and blueberry salad) the stuffed pattypan made a great dinner watching Piper play softball in Houston via a webcam.
- The creole seasoning inside the shell gave it a nice light kick but the stuffing needed more kick. Maybe not Creole but a little cayenne or fresh spicy peppers in the saute.