Zucchini Blossoms Filled With Shrimp

Here’s our recipe for our Zucchini Blossoms filled with Shrimp and Mushrooms browned in Basil and Garlic Infused Oil. Enjoy!

Ingredients:

5 large Zucchini blossoms

5 medium raw shrimp deveined and minced

3 cloves fresh garlic

8 shitake mushrooms

1 egg

2/3 cup unbleached all purpose flour

2 TBS milk

I cluster sweet basil

1/3 cup extra virgin olive oil

Red sea salt

Pepper

Batter:

Combine I egg white with milk and flour in a shallow bowl. Add salt and mix into a thin crepe like batter (thin with water if necessary).

Procedure:

1) Filling:

Finely chop mushrooms and garlic, then sauté in olive on medium heat for 3 minutes (until slightly soft, sauté off excess liquid). Transfer to bowl and let cool then add minced raw shrimp. Add 2 TBS of batter to filling to bind. Add salt and pepper and mix.

2) Garlic Basil infused oil:

In a small saucepan, Bing 1/3 cup olive oil to medium-low heat. Add 2 coarsely chopped cloves garlic and cluster of chopped basil free of moisture a little at a time. Sautee for 2 minutes until flavor is extracted but do not brown. Sift out spent basil and garlic pieces until oil is clear. Adjust heat to medium for browning blossoms. Be careful not to burn oil.

3) Stuff Zucchini blossoms with shrimp filling. Seal ends of flower by Twisting closed. Roll stuffed blossom in light batter then place into hot, infused oil. Brown on each side .

4)Plate blossoms with fresh basil and serve with chilled white wine.