Steamed Zucchini Blossoms
Steamed Zucchini Blossoms - Looks and tastes amazing: steamed zucchini flowers on herb salad
Healthy, because
Even smarter
Nutritional values
Shrimp supplies the body with plenty of iodine, while the many herbs in this salad provide a plethora of vitamins, minerals and secondary plant substances.
Zucchini flowers are very delicate; therefore, it takes a little practice to fill them with a spoon so that they do not tear. It's easiest to fill the flower with a piping bag.
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 730 mg | (18 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 87 μg | (44 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 165 mg | |||
| Cholesterol | 131 mg |
Ingredients
- Ingredients
- 12 ozs shrimp (peeled and without head)
- 1 egg white
- 2 Tbsps Whipped cream
- 1 oz sun-dried Tomatoes
- 1 scallion
- salt
- peppers
- 8 Zucchini
- 4 ozs Fresh herbs
- ½ head red Oak leaf lettuce
- 2 beds Shiso sprout
- ½ lemon
- 2 tsps White vinegar
- 1 tsp honey
- 4 Tbsps olive oil
Kitchen utensils
Preparation steps
Puree shrimp and egg white in a food processor until smooth. Add whipping cream and pulse to combine. Set aside. Soak dried tomatoes in a bowl of warm water.
Rinse scallion, pat dry and chop finely. Drain the tomatoes and cut into small pieces.
Mix scallion and tomatoes into the shrimp mixture. Season with salt and pepper.
Open zucchini flowers and carefully remove pistils.
Fill flowers with the shrimp mixture and fold the flowers back around the filling.
Place the flowers in a steamer basket (or colander) set over a pot of boiling water. Cover and steam until flowers are tender and filling is cooked through, about 12 minutes.
Rinse the herb salad and shake dry. Combine with shiso sprouts.
For the dressing, squeeze juice from a lemon. Mix together 1 tablespoon lemon juice, the vinegar and honey in a small bowl and season with salt and pepper. Slowly whisk in olive oil.
Toss the herb-shiso salad with the dressing. Remove zucchini flowers from steamer and serve warm, with the salad.
