Shrimp Filled Zucchini Blossoms

4 small appetizers
  • 12 zucchini blossoms
  • 1/2 pound small raw shrimp, peeled, deveined, diced
  • 2 tablespoons chopped shallots
  • 1 tablespoon fresh tarragon
  • 1/4 cup cream
  • 1/2 cup French bread cubes, all crust removed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/4 cup olive oil
  • 1/2 cup flour
  • 1/2 cup water
  • Rinse the blossoms under cold running water gently and dry on paper towels.

  • Combine the chopped raw shrimp with the shallots and tarragon. In a separate bowl combine the cream with the French bread and the salt and pepper and, using the back of a spoon or your fingers, mix until pasty.

  • Mix this bread paste with the shrimp and combine well.

  • Split the flowers open using a paring knife, insert a teaspoon of the shrimp paste inside, and fold the flower closed.

  • Heat the oil over medium heat in a large saute pan. Mix the flour and water together with a fork and add more flour if the batter is looser than heavy cream.

  • Dip each flower into the batter and then fry in the hot oil until crisp and golden.

  • Serve immediately.

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