|FFWD ~ Shrimp-Filled Zucchini Blossoms|
Our recipe this week, for French Fridays, is Shrimp Filled Zucchini Blossoms. I thought for sure, I would be passing on these Squash Blossoms. I have been growing zucchini for at least 8 years. Usually my plants thrive during the spring and early summer, filled with glorious blooms. Not this year! This year, my plants picked up some sort of blight. I checked with several local farm stands, and was told they experienced the same problem. I was losing any hope of finding the blossoms I needed for this recipe.
|One of the very beautiful farms we have here in the Garden State|
Yesterday, I went to pick up my freshly picked squash blossoms. How lucky can you be? He had picked me a dozen! Thank you Greg…I truly appreciate your taking time out of your busy day to pick these blossoms for me!
|This sweet little farm stand is serve yourself, honor system…|
|My fresh picked blossoms|
Take each blossom and wipe with a damp paper towel, opening the blossom carefully, pulling out the pistils and stamens. This was tricky. I used a small paring knife and still tore a few. No problem! When they are filled and dipped in the batter, they will be fine. Place a whole cleaned and deveined shrimp into each flower, then lightly twist the top of the blossom. Dip into the tempura and fry in about ½ inch of peanut oil (I used olive), till golden on both sides. I also chose to fill some of mine with a ricotta filling. A cup of ricotta cheese, one egg yolk and a few tablespoons of chopped herbs, salt and pepper all whisked together. Yummy!
For years, as I picked the blossoms with my girlfriend, I’ve wanted to give them a try. However, I never thought anyone (Bill) would eat them. I was wrong! I made these in the late afternoon and served them as a lovely afternoon snack! They were quite delicious! Bill loved the shrimp filled blossoms, and even tried and enjoyed the ones filled with ricotta. Wonders never cease!! Happy Friday everyone!
This recipe can be found in Dorie Greenspan’s cookbook, “Around My French Table”, here at google books or at my friend Diane’s blog Simple Living. To see what the other Doristas did with this one, check it out here.
|Frying up the blossoms|
|Ready to eat…In the middle some leftover shrimp I fried up|
|A delightful afternoon treat!|
|The taste of summer…these delicate petals hold so much flavor|
|Crisp, Earthy, and delectable!!|