Shrimp Filled Zucchini Blossoms

1. 1

   Rinse the blossoms under cold running water gently and dry on paper towels.

2. 2

   Combine the chopped raw shrimp with the shallots and tarragon.

3. 3

   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.

4. 4

   Mix this bread paste with the shrimp and combine well.

5. 5

   Split the flowers open using a paring knife, insert a teaspoon of the shrimp paste inside, and fold the flower closed.

6. 6

   Heat the oil over medium heat in a large saute pan.

7. 7

   Mix the flour and water together with a fork and add more flour if the batter is looser than heavy cream.

8. 8

   Dip each flower into the batter and then fry in the hot oil until crisp and golden.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.