Squash and Shrimp Bake

Squash and Shrimp Bake

Preheat oven to 400°
1 lb frozen shrimp, seasoned with salt and pepper and FCC Hatch Green Chile Spice
1/2 onion, sliced
3 cloves of garlic, pressed
1 Jalapeño, seeded and diced
1/3 can Rotel and 1/3 cup FCC Red & Green Blend
1 lime
1/4 stick of Kerrygold butter
1 /2 cup chicken broth
2 Tbsp chopped roasted red pepper
2 Tbsp sour cream
2 Tbsp Mayo

Sauté veggies in an iron skillet (will need to be put into the oven), add some Hatch Green Chile spice, and sauté on low to medium till they start to soften.
Add the broth, sour cream mixture, broth and butter, and 1/2 fresh squeezed lime when softened.
Mix, let cook for a few minutes and then add shrimp.
Toss around in the pan for a minute or two.
Put in the oven for about 6 minutes.
Served over rice with 1/2 squeezed lime, and a side salad

Recipe by Kelly Wood from Fresh Chile Cookin'! group on Facebook. 


Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!

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