Shrimp filled zucchini blossoms
Shrimp filled zucchini blossoms recipe in the zucchini category
Recipe ingredients:
- 12 zucchini blossoms
- 1/2 pound small raw shrimp, peeled, deveined and 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 freshly ground white pepper
- 1/4 cup olive oil
- 1/2 cup flour
- 1/2 cup water
Recipe method:
- 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.
- This recipe yields four small appetizers.
Tags: shrimp, filled, blossoms, recipe, zucchini, recipes, cooking