Recipe courtesy of Michael Lomonaco

Shrimp Filled Zucchini Blossoms

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

Ingredients

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

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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Zucchini Blossom Quesadilla

Zucchini Blossoms with Mimosa Vinaigrette

Risotto with Zucchini Blossoms and Saffron

Deep-Fried Zucchini Blossoms

Crispy Squash Blossoms Filled with Pulled Pork and Ricotta

Fried Zucchini Blossoms with Goat Cheese and Zucchini Pesto

Goat Cheese-Stuffed Zucchini Blossoms with Zucchini Noodles

Ricotta-Stuffed Zucchini Blossoms with Panzanella