Shrimp-Stuffed Squash Blossoms:
Shrimp-Stuffed Squash Blossoms:
This recipe was inspired by a dish I had at Ristorante Romano, a seafood restaurant in Viareggio, Italy on the Tuscan coast. This follows the same technique as the ricotta stuffed blossoms above but is even simpler because the filling doesn’t require any mixing.
Shrimp-Stuffed Squash Blossoms
This recipe was inspired by a dish I had at Ristorante Romano, a seafood restaurant in Viareggio, Italy on the Tuscan coast. This follows the same technique as the ricotta stuffed blossoms above but is even simpler because the filling doesn’t require any mixing.
Equipment
- large mixing bowl
- large sauce pan about 2″ deep or deep fryer
Ingredients
- 12 zucchini blossoms
- 12 large cooked shrimp, shells and tails removed
- Neutral oil for frying (such as safflower or canola) – enough to fill a large sauce pan about 2″ deep OR if you have a deep fryer, fill with oil according to manufacturer’s instructions
- Sea salt
- 4 Lemon wedges
Batter:
- 1/2 cups unbleached flour
- 2 tsp olive oil or neutral oil (such as canola or safflower)
- 3/4 cup cup warm water
- 3 egg whites
Instructions
Batter:
- In a large mixing bowl, add flour and olive oil. Mix together with a spoon. Add water 1/4 cup at a time, stirring completely into flour mixture. Add enough to make a smooth batter.
- In a separate bowl, beat egg whites until they form stiff peaks. Carefully fold beaten egg whites into batter. Set aside until ready to use.
Putting it all together:
- Clean blossoms thoroughly, by gently peeling back the petals and rinsing inside. Remove any stamen inside the blossom. Blot carefully to dry on clean dish cloths or paper towels.
- Carefully separate the petals and fill each flower with a shrimp. Fold petals back up to enclose shrimp. Dip blossoms in batter until they are coated.
- Very carefully heat oil in pan (or heat deep fryer) until it is around 350 degrees Farenheit. You should be able to fry a cube of bread until golden brown in about 15 seconds once it’s at the proper temperature (watch closely and reduce heat if oil begins to smoke).
- Drop a few battered blossoms at a time into the oil. Cook until puffed and golden brown, approximately 2 minutes. Using a slotted spoon, remove blossoms from heat and drain on a layer of paper towel.
- Repeat the frying process with remaining blossoms. Sprinkle with sea salt and a squeeze of fresh lemon juice and serve immediately.
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