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🍽️ Steamed Zucchini Blossoms

239 kcal · 30 min · 4 servings

Ingredients

• 350 g Shrimp (headless and peeled)
• 1 Egg white
• 2 tbsp Heavy cream
• 30 g Marinated, dried Tomatoes
• 1 Spring onion
• Salt
• Pepper
• 8 Zucchini blossoms
• 100 g Mixed salad herbs
• 0.5 Head Red oak leaf lettuce
• 2 boxes Shiitake cress
• 0.5 Lemon
• 2 tsp White wine vinegar
• 1 tsp Honey
• 4 tbsp Olive oil

Instructions

1. 1. Pat the shrimp dry with kitchen paper.
2. 2. Place the shrimp and the egg white into the food processor.
3. 3. Process the mixture until it forms a smooth paste.
4. 4. Stir the heavy cream into the shrimp paste.
5. 5. Soak the dried tomatoes in water.
6. 6. Peel the spring onions.
7. 7. Finely dice the spring onions.
8. 8. Drain the soaked dried tomatoes.
9. 9. Cut the dried tomatoes into fine cubes.
10. 10. Fold in the spring onions and tomato cubes into the shrimp mixture.
11. 11. Season the filling with salt and pepper.
12. 12. Gently open the zucchini blossoms.
13. 13. Remove the pistils from the inside of the blossoms.
14. 14. Fill the shrimp mixture into the blossoms.
15. 15. Close the blossoms again.
16. 16. Place a steamer insert into a pot.
17. 17. Place the stuffed blossoms into the steamer insert.
18. 18. Bring the water in the pot to a boil.
19. 19. Steam the blossoms covered for 12 minutes over gentle heat.
20. 20. Wash the salad herbs.
21. 21. Shake the herbs dry.
22. 22. Pluck the leaves off the herbs.
23. 23. Clean the salad greens.
24. 24. Wash the salad greens.
25. 25. Cut the salad into bite-sized pieces.
26. 26. Cut the cress from the bed.
27. 27. Squeeze the lemon.
28. 28. Whisk 1 tablespoon of lemon juice with vinegar, honey, salt, and pepper.
29. 29. Stir the olive oil into the sauce.
30. 30. Mix the herbs and salad with the sauce.
31. 31. Remove the steamed blossoms from the steamer.
32. 32. Plate the blossoms together with the salad.

Nutrition per serving

• kcal: 239
• Protein: 20 g · Fett/Fat: 8 g · Carbs: 13 g