Try this Shrimp Filled Zucchini Blossoms recipe, or contribute your own.Suggest a better description
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. Recipe 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 05-01-1997 Recipe by: Michael Lomonaco
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|Serving Size: 1 Serving (703g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 92 (37%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 20.4mg||6 %|
|Sodium 66.6mg||2 %|
|Potassium 1611.8mg||42 %|
|Total Carbohydrate 36.1g||11 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 28.8g|
|Protein 9.7g||14 %|
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Calories per serving: 251
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