I know this is a paleo blog, but every now and then I like to add just a little dairy to my routine. I can tolerate small amounts of cheese and greek yogurt, so sometimes I include them in my meals. These make a great little side dish because everyone can grab their own.
Serves 6
3 round zucchini/summer squash (I found mine at the farmer's market)
1/2 lb raw shrimp, peeled and deveined
1 small wedge brie
2 tbs pico de gallo
2 tsp smoked paprika
2 tsp salt
2 tsp pepper
2 tbs chives, chopped
Preheat oven to 350. Cut zucchini in 1/2 and scoop out most of the middle, saving the insides. Place on a baking sheet and bake about 25 minutes, until they being to soften. Dice shrimp, some of the zucchini insides, brie, pico, chives and spices and toss to mix. Fill each squash with the mixture and put back in the oven (or on the grill) for about 10 minutes, until the shrimp is translucent and brie is softened.