Ingredients
- 8 oz large shrimp, preferably wild, peeled and deveined
- 12 grape tomatoes, finely chopped
- 1 tsp chopped thyme
- 2 tbsp extra-virgin olive oil
- kosher salt and freshly ground black pepper
- 12 zucchini flowers, washed, and trimmed
Directions
Position a rack in the center of the oven and heat the oven to 350°F (180°C).
Finely chop the shrimp and then transfer to a medium bowl. Add the tomatoes, thyme, 1 tablespoon of the oil, and a pinch of salt and pepper; mix well. Fill the zucchini flowers with 1 heaping tablespoon of the shrimp filling. Arrange on a small baking dish and then drizzle with the remaining oil and sprinkle with a pinch of salt.
Bake in the oven until the flowers are lightly golden, and the shrimp is cooked through, 7 to 10 minutes. Remove from the oven.
Recipe courtesy of The Southern Italian Farmer’s Table: Authentic Recipes and Local Lore from Tuscany to Sicily by Matthew Scialabba & Melissa Pellegrino/Lyons Press, 2012.
