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.
Copyright Michael Lomonaco 1997