The first time I heard about zucchini blossoms was on an episode of Bobby Flay’s Boy Meets Grill, where he fried these yellow squash blossoms that were stuffed with pork and cheese. I have never seen them in markets here, but finally came across these beautiful blossoms at the Steveston’s Farmer’s Market this Sunday. (More posts about the Market later! Stay tuned!)
Since I’ve never tried them before, I only bought a few flowers. I got about 1/2 a dozen for 50 cents! I’m going back to get more for sure. I didn’t cook them like most people do, ie. batter, deep fry in oil, because, heck, I am always looking for the healthier way out. Since I happened to have bought over a pound of fresh shrimp from one of the boats parked at the Steveston Pier that day, I decided to stuff these blossoms with a few of the smaller shrimp I had. And nothing else accents shrimp like garlic. So it was a whole clove of garlic too. It was great!
Zucchini Blossoms Stuffed With Shrimp and Garlic:
1. Cut the stems off the blossoms and soak the blossoms in water/ rinse very well but very gently. Rip out the stamen/ style/stigma inside. Pat them dry on a piece of paper towel.
2. Carefully place a small shrimp (cooked, I used fresh, but can be from frozen) inside the blossom, then place a clove of garlic on top of the shrimp. If one clove is too much for you, just mince some up and throw a bit in instead.
3. Twist the top of the blossom to close.
4. Grill on high for about 5 minutes, turning once (again, careful, because it’s easy to un-twist the blossom and have everything fall out.)
5. Eat! Just stuff the whole blossom into your mouth!