Shrimp Filled Zucchini Blossoms

Recipe Ingredients

12		Zucchini blossoms
1/2 lb	227g / 8oz	Small raw shrimp - peeled, deveined,
		And diced
2 tablespoons	30ml	Chopped shallots
1 tablespoon	15ml	Fresh tarragon
1/4 cup	59ml	Cream
1/2 cup	118ml	French bread cubes, all crust removed
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
1/4 cup	59ml	Olive oil
1/2 cup	31g / 1.1oz	Flour
1/2 cup	118ml	Water

Recipe Instructions

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 4 small appetizers.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A42 broadcast 04-27-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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