Tempura (天ぷら ) Shrimp & Vegetables With A Honey-Fig Reduction

I love the use of tempura batter because it’s lite and allows the flavor of what you coat  it with shine thru quite well… while still giving you the  taste of a very wonderful batter. The simplicity of this dish certainly shines. Tempura a Japanese method of frying seafood and/or vegetables that have been battered.  I only wanted a lite coating of the batter, as I did not want to obscure the texture and flavor of the vegetables — nor  of my fresh from the Gulf of Florida shrimp.  I prefer that you’re able to actually see what the batter is coating.

The squash blossoms were stuffed with a lovely Herb honey goat cheese mixture featuring  rosemary, thyme, marinated red cherry pepper, marinated artichoke, a little salt and freshly cracked black pepper.

Simply Sublime

Yellow summer squash and sliced zucchini

I began with a very beautiful plate of fresh shrimp straight from the Florida Gulf. The aroma is amazing

Summer squash, blossoms, thyme, and rosemary from my garden

Peeled, deveined, and cleaned the shrimp, leaving the tails intact. To stretch the shrimp out flat, make a small cut on the underside and simply straighten them out

Allowed the shrimp to marinate in Saki for 30 minutes

After removing from the Saki bath, I sprinkled them with a little cornstarch, which aids in giving a nice crisp texture. The tempura batter was made by mixing 2 beaten egg yolks, 2 cups of ice water, and 2 cups of sifted flour

Save the shrimp shells for later use in making a wonderful seafood stock. I placed them in a ziplock bag and into the freezer they went.

Over medium flame, heat…in a medium pot (or deep fryer), 4 inches of oil (Canola or peanut) to 350 F. Fry the shrimp in batches for 2 to 3 minutes until golden. Do likewise with the vegetables

The texture was exactly what I was looking for. I wanted to see the shrimp and squash through the batter. The flavor was amazing. I also fried (with no batter) red pepper rings, grape tomatoes, and sliced jalapeño peppers, garnished with fresh rosemary and thyme

The Honey-Fig reduction really balanced the dish out nicely and was a nice complement to the Honey Herb goat cheese stuffing in the squash blossoms.

A great wine pairing would be a nice crisp Pinot Grigio or Sweet White Blend

Tempura (天ぷら ) Shrimp & Vegetables With A Honey-Fig Reduction

For dessert…

Grilled Pears with a Honey Yogurt Sauce with dried cranberries, walnuts, goat cheese

Bon Appétit Logo


My Kinda Stuffed Zucchini

As you know, I’ve been endeavoring to create delicious zucchini recipes. Well, with my penchant for ‘stuffing’ things, why not stuff some zucchini! So, I stuffed some zucchini with some of the foods I love most. Needless to say, that involves seafood. These could also be called zucchini boats. Hmmm…think of getting seafood from the ‘sea,’ well you must have a boat at times…hence zucchini boats. OK, I’m forcing that one, but the dish was very tasty.

‘Stuffed’ with shrimp, bay scallops, calamari, with mussels on the side

The seafood is mixed with stewed tomatoes, sitting on a bed of white rice

Began with two of the larger zucchini

Scooped out the seeds with a spoon. You want to leave some of the zucchini flesh in tact. At this point, you can sprinkle a little salt on them and let sit for about 20 to 30 minutes to draw out the excess moisture. I simply turned them over and let them rest on paper towel to absorb some of the excess moisture

I began by sautéing onion, bell pepper, celery, and fresh chopped parsley  in 2 Tbsp olive oil for a few minutes. Used “Premium Seafood Medley” of shrimp, calamari, sea scallops, and mussels, and sauteed that in a separate pan in a few Tbsp oil for 3 or so minutes, then added to the pan with the trinity of vegetables, turned off the heat and mixed. Pepper to taste. I really didn’t use any salt at this point

Added two cans of stewed tomatoes that were first simmered with 1 Tbsp of sugar. Mixed that all together

Added cooked rice to each zucchini, then spooned on the seafood mixture. Sprinkled on a little Parmesan cheese and a few breadcrumbs and placed into the awaiting 350 oven and baked for about 15 to 20 minutes or until the zucchini was just tender

Cut in half

Garnish with a little fresh parsley and chopped scallions, a little more Parmesan if you wish, and let’s get on the zucchini boat!

Stuffed Zucchini – Ruby Style


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