Shrimp Filled Zucchini Blossoms Food

NAT'S SHRIMP AND VEGGIE STUFFED ZUCCHINI

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.
• Cut the zucchini in half the long way, and scoop out the seeds and pulp, leaving a thick shell of flesh. Brush both halves of the zucchini with about 1 tablespoon of olive oil, and place them, cut sides down, onto the prepared baking sheet. Bake until the zucchini are hot and beginning to release beads of moisture, 5 to 10 minutes. Remove the zucchini from the oven.
• Reduce the oven heat to 450 degrees F (230 degrees C).
• Heat 2 tablespoons of olive oil in a skillet over medium-low heat, and cook and stir the garlic and shallot until translucent, about 5 minutes. Remove from the heat and let cool.
• Place 1 tablespoon of olive oil, the shrimp, diced tomato, mushrooms, 1/4 cup of Parmesan cheese, basil, and the cooked garlic and shallot into a bowl, and stir to mix. Season to taste with black pepper, salt, and garlic powder. Stuff the mixture into the zucchini halves, and sprinkle each zucchini with about 2 tablespoons of Parmesan cheese.
• Bake the stuffed zucchini in the preheated oven until the cheese is browned and the filling is cooked through and hot, about 20 minutes.

STUFFED ZUCCHINI BLOSSOMS

Steps:

• Prepare the zucchini blossoms for stuffing by gently opening the leaves and pinching out the stamen inside each flower. Set the blossoms aside.
• For the filling, combine the ricotta, mozzarella, Parmesan, basil, lemon zest and 1/2 teaspoon salt in a medium bowl and stir to combine. Transfer to a sandwich-size resealable plastic bag and snip a small corner from one point at the bottom.
• Open the leaves of a blossom and pipe in about 1 tablespoon of filling (don't overfill). Gently twist the top of the blossom to enclose the filling. Repeat with the remaining zucchini blossoms and filling.
• Pour about 1 inch of vegetable oil in a large nonstick skillet and heat to 360 degrees F. (If you don't have an oil thermometer, you'll know the oil is ready if you drop in a scrap of bread and it sizzles on contact and begins to brown after a few seconds.) Line a baking sheet with paper towels.
• For the batter, whisk the flour, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk in the seltzer to make a smooth batter.
• When the oil is ready, dip the zucchini flowers in the batter one at a time, letting excess batter drip back into the bowl. Add as many as will fit in the skillet without crowding. Fry, turning once, until the batter is light, crisp and golden, 2 to 3 minutes per side. Remove with a slotted spoon to the lined baking sheet to drain and repeat with the remaining blossoms.
• Serve warm with marinara for dipping.

ZUCCHINI BOATS STUFFED WITH SHRIMP

Steps:

• Soak the zucchini in cold water for 20 minutes.
• Drain and rinse well under cold running water.
• Drop the zucchini into boiling salted water.
• The moment the water returns to a boil, drain the zucchini, removing them gently from the pot.
• Set aside to cool completely.
• Trim the ends off, cut the zucchini in half lengthwise, using a narrow-bladed tool, scoop out the insides, taking care not to puncture the skin.
• Leave a wall about 1/4 inch thick Turn on the oven to 450 degrees.
• Rinse the shrimp in cold water, shell them, and remove the dark vein from each.
• Chop them into pieces not bigger than a large pea.
• Put the chopped shrimp in a bowl together with 1/4 cup of the breadcrumbs, the garlic, parsley, 2 tablespoons of the olive oil, salt, and grindings of pepper.
• Separate the eggs, set aside the white, and add the yolk to the bowl.
• Mix all the ingredients thoroughly.
• Choose a shallow baking pan that can accommodate all the zucchini in a single layer.
• Grease the bottom of the pan lightly with olive oil and place the zucchini on it cut side up.
• Sprinkle them lightly with salt.
• Beat the egg white lightly and brush the insides of the zucchini with it.
• Stuff the zucchini with the shrimp mixture.
• heaping them full enough, if possible, to form a slight mound.
• Sprinkle the top of each boat with the remaining bread crumbs and pour the remaining olive oil over in a thin stream.
• Place the boats in the uppermost level of the over for 6 to 7 minutes, until the top forms a light, pale golden crust.
• Serve when lukewarm.

BASIL SHRIMP STUFFED ZUCCHINI

Steps:

• preheat oven 350.
• wash squash and trim off ends but leaving a small amount to keep the boat closed. cut in half and scoop out seeds to make look sorta like a boat.
• saute onions in butter add tomatoes and simmer until soft.
• in a mixing bowl combine onion mixture, shrimp, basil, salt and pepper and half of the bread crumbs.
• fill the boats with stuffing and sprinnkle with remaining bread crumbs and drizzle with melted butter.
• bake 15 minutes or until shrimp are pink and done.