Everyday Dorie: Shrimp-Mousse Squash Blossoms

August 12, 2022 at 10:05 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things, snacks, veggies | 6 Comments
Tags: everyday dorie

This time of year, zucchini abounds at my farmers’ market, and thankfully, a couple of farm stalls sell the blossoms, too. I buy them frequently in the summer; usually for Mexican recipes, like soups or quesadillas with flor de calabaza. I also do love me an Italian-style cheese-stuffed squash blossom, although I usually only order them out because I don’t love me a pot filled with fryer oil. That said, I have, a few times, made those cheesy ones myself so I was game to try these Shrimp-Mousse Squash Blossoms.

These zucchini flowers are stuffed with a chunky “mousse” of chopped shrimp and herbs and spices bound with egg white. The stuffed blossoms get dunked in a tempura batter and fried up. I only made six and didn’t use nearly the amount of oil Dorie calls for, but instead did a true shallow fry…one side and then the other. They did wind up super crisp and the filling reminded me of what’s probably my favorite fried shrimpy treat– shrimp toast. I’ll have to give that a try next!

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see what we all thought.

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Such a special dish Steph!

Comment by Dorothy's New Vintage Kitchen— August 13, 2022 #

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- thanks–a summer treat, for sure!
  
  Comment by steph (whisk/spoon)— August 13, 2022 #
  
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Wow! This looks sensational!

Comment by Cakelaw— August 15, 2022 #

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Yours are gorgeous! Need to nab the blossoms when they are out next year and try again over here!

Comment by Mardi (eat. live. travel. write.)— August 15, 2022 #

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These looks super with the golden tone and the crispy exterior. My shallow fry turns out flat looking, not bulking up like yours.

Comment by Shirley @ EverOpenSauce— August 15, 2022 #

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Well, those look delicious!! That shrimp mixture was so good…will use that for sure again!

Comment by isthisakeeper— August 15, 2022 #

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