Shrimp-Stuffed Zucchini Flowers (Fiori Di Zucca Ripieni Con Gamberi)

Shrimp-Stuffed Zucchini Flowers (Fiori Di Zucca Ripieni Con Gamberi)
Matthew Scialabba & Melissa Pellegrino
Provided by:
total prep
Margherita, the chef at Dattilo, boils, blanches, and purees the tender inner leaves of the zucchini plant to act as a verdant green bed for these oven-roasted shrimp-stuffed flowers. We found that they are just as good without the sauce and like them with a squeeze of lemon juice, a drizzling of good olive oil, and a sprinkling of salt.

Recipe courtesy of The Southern Italian Farmer’s Table: Authentic Recipes and Local Lore from Tuscany to Sicily by Matthew Scialabba & Melissa Pellegrino/Lyons Press, 2012.

Ingredients

  • 8 ounces (226 g) large shrimp, preferably wild, peeled and deveined
  • 12 grape tomatoes, finely chopped
  • 1 teaspoon chopped thyme
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 12 zucchini flowers, washed, and trimmed

Directions

  • Position a rack in the center of the oven and heat the oven to 350°F (180°C).
  • Finely chop the shrimp and then transfer to a medium bowl. Add the tomatoes, thyme, 1 tablespoon of the oil, and a pinch of salt and pepper; mix well. Fill the zucchini flowers with 1 heaping tablespoon of the shrimp filling. Arrange on a small baking dish and then drizzle with the remaining oil and sprinkle with a pinch of salt.
  • Bake in the oven until the flowers are lightly golden, and the shrimp is cooked through, 7 to 10 minutes. Remove from the oven.

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