With summer going swimmingly and the garden full of yellow summer squash and zucchini blossoms, I can’t resist picking those little beauties whenever I venture into the garden. The delicate, sumptuous flavor of the flowers are an excellent accent to whatever you choose to stuff them with. I picked up some colossal shrimp while on one of my regular treks to Gratiot Central Market in downtown Detroit. I enjoy the “hustle & bustle” of this busy place that offers a wide variety of quality meats, seafood, and other food products. Thus, todays menu is stuffed shrimp and squash blossoms.
The stuffed shrimp and blossoms were served with forbidden rice (black rice) and ribbons of summer yellow squash that were gently and quickly sautéed in a little extra virgin olive oil. The grilled mango added a great flavor of sweetness to the crab mixture. Grilling fruit really enhances its natural sweetness.
The forbidden rice was cooked per package instructions. Give it a good rinse (1 cup), and heat till boiling in 2 cups of water. I also added about 1 tsp of olive oil. Reduce the heat and cook for approximately 30 minutes until the water has boiled out, remove from the heat and just let it rest
My husband was very pleased to enjoy this meal, and surprised that just one of the shrimp filled him to satisfaction. You only need one of those colossal shrimps that cooked to perfection I might add. I aim to please and he was quite well pleased
Prep work for the crab stuffing included finely chopped shallot, yellow onion, bell pepper, jalapeño pepper, celery, chopped prosciutto, and garlic. I began by sauteing the bell pepper, onion, jalapeno pepper, and celery for a few minutes–added the shallot and garlic and cooked until fragrant, then added in chopped grilled mango. Next added two 6 oz. cans of crabmeat. I let that cook for about 10 minutes. Afterwards I allowed the crab mixture to cool, then added about 1/4 cup of Panko bread crumbs and one beaten egg, fresh cracked black pepper and a pinch of salt. It was “stuffin” time!
I had a few more pieces of lovely prosciutto left, so I decided to wrap one of the stuffed morsels with it. I love the delicate flavor and the intrinsic saltiness that the prosciutto possess. Delectable! Adds just the right amount of saltiness. These went into a 350 ( F) oven and baked until the shrimp were nice and pink
Stuffing the squash blossoms with the crab mixture. I love flowers, I love cooking…what can I say about cooking and eating the flowers? How great is that? I grabbed the blossoms before they closed–have to get them in the morning or very early afternoon. Don’t forget to snip the stamen out and give them a gentle cleanse.