Monday, September 17, 2012

Shrimp Stuffed Pumpkin Blossoms

With this recipe I was trying to replicate a dish I had in a fabulous restaurant in Maillane, France. I was drawn to it because the blossoms were pan fried instead of deep fried as is the usual method of cooking in the states. These blossoms came from my local farmers market and could quite possibly be zucchini, but I'm ignoring that fact.

After studying several recipes on the internet, I stuffed these with approximately 7 large chopped cooked shrimp; 6 oz cream cheese; 1 tablespoon Gorgonzola; 2 tablespoons chopped fresh chives; and salt & pepper. I pan fried them in a little hot olive oil for about 5 minutes. One bite and I was back in Provence on that lovely terrace with special friends on a warm May evening. It doesn't get any better.


  1. These look as good as the ones we drooled over in our lovely Provence. Luv, M

  2. Yummy, I am ready to go back to France. My husband and daughter are there right now bicycling.
    Hugs, RS


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