Recipe courtesy of Michael Lomonaco

Shrimp Filled Zucchini Blossoms

Save Recipe
  • Level: Easy
  • Yield: 4 small appetizers
Share This Recipe

Ingredients

Directions

  1. Rinse the blossoms under cold running water gently and dry on paper towels.
  2. 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.
  3. Mix this bread paste with the shrimp and combine well.
  4. Split the flowers open using a paring knife, insert a teaspoon of the shrimp paste inside, and fold the flower closed.
  5. 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.
  6. Dip each flower into the batter and then fry in the hot oil until crisp and golden.
  7. Serve immediately.
16m Easy 98%
CLASS
Amanda Freitag

Shrimp Cocktail

23m Easy 98%
CLASS
Jordan Andino

Zucchini Fritters

11m Easy 99%
CLASS
Hugh Acheson

Pickled Shrimp

12m Easy 99%
CLASS

Ben Robinson

Shrimp Scampi

20m Easy 98%
CLASS
30m Easy 98%
CLASS
Justin Devillier

Shrimp Creole

14m Easy 97%
CLASS