Recipe courtesy of Michael Lomonaco
Shrimp Filled Zucchini Blossoms
- Level: Easy
- Yield: 4 small appetizers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 296
- Total Fat
- 20
- Saturated Fat
- 5
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 14
- Cholesterol
- 112
- Sodium
- 342
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
- 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.