No-Fuss Butternut Squash Soup
I am not a fan of peeling butternut squash but I do like the vegetable. Very happy to have found it pureed and frozen at my local market. It is a perfect time saver for soup.
4-12 oz packages frozen pureed butternut squash
32 oz container vegetable broth
4 oz container unsweetened applesauce
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup heavy cream
Herbs for garnish, such as sage
Put all the ingredients in a Dutch Oven except the cream. Bring to a boil, stir well, lower the heat to a simmer, cover the pot and cook for 30 minutes. Stir in the cream and serve garnished with fresh herbs.
Crab Stuffed Shrimp
8 large shrimp (16-20 per pound)
4 tablespoons butter, melted
1 garlic, minced
2 green onions (scallions) finely chopped
¼ cup finely chopped celery
¼ cup finely chopped red bell pepper
2 tablespoons mayonnaise
1 cup fresh crab meat
1 tablespoon parsley, chopped
1 tablespoon fresh oregano
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon lemon juice, for serving
Preheat the oven to 375°F. Peel and devein the shrimp. Butterfly the shrimp by making a slit along the back side, taking care not to slice all the way through the body. Coat a baking dish with nonstick spray and arrange the shrimp in a single layer.
Melt the butter in a microwave dish and set aside.
Combine the garlic, green onion, celery, bell pepper, herbs and seasoning in a mixing bowl. Carefully fold in the mayonnaise and crab meat.
Spoon even portions of the crab mixture over each of the butterflied shrimp. Using your fingers, gently mold each portion of stuffing around the shrimp. Pour the melted butter evenly over the shrimp.
Bake for 12 to 15 minutes, or until the shrimp turn pink and opaque. Remove from the oven, sprinkle with lemon juice and serve immediately.
Garlicky Sautéed Greens
3 cloves garlic, sliced thin
2 tablespoons extra virgin olive oil
4 cups (packed) stemmed and roughly chopped swiss chard or other greens
1/4 teaspoon red pepper flakes
1/2 teaspoon sea salt
Heat the garlic and oil in large skillet over medium-low heat until the garlic begins to turn golden, about 3 minutes. Pour the mixture into a small bowl and reserve.
Add the Swiss chard, red pepper flakes, and salt to the empty skillet. Using tongs, turn greens until wilted enough to fit in the pan.
Raise the heat to medium, cover, and cook 7 to 10 minutes, tossing a few times during the cooking process. Transfer the greens to a colander to drain.
Return to them to the pan, turn the heat to low and toss with the reserved garlic and oil mixture.when hot, transfer to a serving bowl.
November 5, 2018 at 9:45 am
I love the idea of adding applesauce to the soup. I never would have thought of that. Thanks!
November 5, 2018 at 9:46 am
As soon as the weather turns, I just about live in my kitchen. These recipes all look wonderful, especially the crab stuffed shrimp. I make a similar dish (I use cream cheese instead of mayonnaise, and don’t use the bell pepper – at least until now..). The family now demands them every time the whole family gets together! Such a good combination.
For the Love of Cooking
November 5, 2018 at 11:29 am
The whole meal looks delicious!
Karen (Back Road Journal)
November 5, 2018 at 12:34 pm
You do create some of the best sounding meals. I’m going to have to look for the squash puree, that is definitely a time saver.
November 5, 2018 at 12:37 pm
Feeling hungry now!
November 5, 2018 at 3:45 pm
Looks great, never thought of crab stuffed shrimp…
November 5, 2018 at 3:46 pm
The stuffed shrimp sounds wonderful.
November 5, 2018 at 6:16 pm
Hello doll! Just pinned this crabs and shrimp!!! I am there 🙂
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Marisa Franca @ All Our Way
November 6, 2018 at 4:52 am
Sounds like YUMMY meal. The spinach is the way my mamma made it and I made it for years. Then I started adding mushrooms to it and that’s the only way Hubby wants it now. As for seafod? We love any kind and your recipes look good.