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Name: Shrimp Filled Zucchini Blossoms
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 lb Small raw shrimp; peeled,; 1/2 c Flour; 2 tb Chopped shallots; 1/2 c Water; And diced; 1/4 c Cream; 1/2 c French bread cubes; all; 1/4 c olive oil; 1/4 ts Freshly-ground white pepper; 12 Zucchini blossoms; 1 tb Fresh tarragon; 1/2 ts Salt

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INGREDIENTS

1/2 lb Small raw shrimp; peeled,
1/2 c Flour
2 tb Chopped shallots
1/2 c Water
And diced
1/4 c Cream
1/2 c French bread cubes; all
1/4 c olive oil
1/4 ts Freshly-ground white pepper
12 Zucchini blossoms
1 tb Fresh tarragon
1/2 ts Salt

Servings

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. 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 - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-01-1997 Recipe by: Michael Lomonaco

NOTES

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Shrimp Filled Zucchini Blossoms

1/2 lb Small raw shrimp; peeled,
1/2 c Flour
2 tb Chopped shallots
1/2 c Water
 And diced
1/4 c Cream
1/2 c French bread cubes; all
1/4 c olive oil
1/4 ts Freshly-ground white pepper
12 Zucchini blossoms
1 tb Fresh tarragon
1/2 ts Salt

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 - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    05-01-1997    Recipe by: Michael Lomonaco

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Nutrition

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Serving Size: 1 Serving (703g)
Recipe Makes: 4 servings

Calories: 251
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 251

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