Mary Beth Clark

Culinary Educator · Consultant · Author

Baked Summer Squash with Smoked Paprika Shrimp and Chorizo on Couscous

www.marybethclark.com

Baked summer squash becomes an intriguing Spanish-inspired dish simply by seasoning shrimp with smoked paprika and adding chorizo to the filling. Sweet red peppers and onions accent fluffy couscous as it absorbs flavorful juices.

Bake the stuffed squash, with the peppers and onions, until cooked through. Then top with seasoned shrimp and complete baking in just a few minutes. Makes a great main dish served around the family table, the outdoor patio, or holiday picnic.


4 servings. Baking time is 35 to 40 minutes.

Yellow or Green Soft Summer Squash:
4 long soft squash (Each 8 ounces or 227 g = 8-inches long x 2-inches diameter or 20-cm x 5-cm)
Smoked sweet or hot paprika (pimenton) to taste
No salt or draws out juice from squash
Sunflower oil

Filling: 2 cups (473 ml volume) filling, equally divided among 4 squash
1/2 small white onion, finely chopped
8 ounces (227 g) chorizo sausage, casing removed, crumbled
1 cup (237 ml volume) cooked plain couscous or rice
Salt to taste

Shrimp Topping:
16 whole large Argentinian Red Shrimp or other large shrimp, peeled, deveined
Extra-virgin olive oil
Smoked sweet or hot paprika (pimenton) to taste

Peppers and Onions:
2 medium sweet red peppers, cored, cut into thin strips
1 medium white onion, peeled, thinly sliced
Salt to taste

Ovenproof Baking Dish:
Sunflower oil
Water in the bottom of the ovenproof baking dish
Loose foil cover for 20 minutes

Garnish:
Cooked couscous or rice
Drizzle all with extra-virgin olive oil
 

Preparation of Squash and Filling: Lengthwise, cut off the top 1/3 of each squash, and reserve for another use. Hollow-out half of the depth of each squash using a small spoon and reserve that part of the squash for another use. Season the interior with ground paprika. Do not salt. Lightly rub oil over the outside of each squash to prevent drying out during baking. Mix together the filling ingredients. Divide into 4 equal portions, then mound the filling into the hollowed part of each squash. Toss the raw shrimp with olive oil and generously season with paprika, reserve.

Baking all ingredients: Preheat the oven to 375 F/190 C/ Gas Mark 5. In a large ovenproof baking dish, rub oil inside to prevent burning and sticking. Distribute the red peppers and onions, lightly season with salt. Pour in 2 to 3 spoonsful of water to help prevent burning. Nestle the squash inside, with their filling on top. Loosely cover the dish with foil.

Place in the center of the oven and bake for 20 minutes. After this time, check to confirm there is enough water/juice in the bottom. If the dish is dry, pour in 2 or 3 spoonsful of water over the peppers and onions. Continue baking for 10 to 15 minutes without foil, or until ingredients are cooked through and hot to the touch. Remove from the oven. Drape 4 whole seasoned shrimp over each squash. Place back in the center of the oven and cook for 4 to 6 minutes depending on size of shrimp.

Plating: Mound couscous or rice on each plate. Center the stuffed squash. Spoon the red peppers and onions around the squash. Drizzle olive oil over all. Comer con gusto!