Local Stuffed Squash Blossoms
Toasted pumpkin seeds, cranberry wilted Carolina greens & pumpkin risotto
- 12 squash blossoms: these need to be picked locally; take the initial orange blossom; check for bees
- ¼ lb. fresh local shrimp – peeled and de-veined
- 1 plump local tomato – medium size
- 8 oz. goat cheese
- Salt and pepper to taste
- Minced fresh basil – 2 or 3 leaves
- 2 cups milk
- 1 cup cornstarch
- Olive oil
- 1 egg
- Piping bag with large tip
For best results, gently harvest the squash blossoms from your own squash crop. Any variety of squash will suffice. Set aside until stuffing is ready.
Take goat cheese out of the refrigerator to bring to room temperature.
Wash, peel and de-vein the local shrimp. Then carefully dice into 1/4-inch pieces. Sautee shrimp in a heavy bottom skillet in olive oil over medium heat with a little salt and pepper. Set aside to cool.
Dice tomatoes to the same size as the shrimp. Set aside. Add salt and pepper to taste, along with minced basil (2-3 fresh leaves.)
Once shrimp is cool, stir shrimp and tomato mixture into softened goat cheese in a mixing bowl. Season to taste. Pipe approximately 1/2 oz. of the stuffing mixture into each squash blossom.
Place 2 cups of milk into small bowl and beat in one egg. Spread approximately 1 cup of cornstarch on a small plate or tray. Gently dip each squash blossom on milk/egg mixture, and then gently roll in cornstarch to coat.
Heat a few tablespoons olive oil over medium heat in heavy bottom skillet. Sautee squash blossoms until golden.