Crispy Garlic Shrimp, Sauteed Green Tomatoes and Zucchini Squash Blossoms

This is my new favorite summer meal.... it is so good that I made it two nights in a row, if you have never had zucchini squash blossoms they are the flowers that grow in your zucchini patch (zucchini is really easy to grow and one plant will give you about 5-8 very large zucchini's + the blossoms) This recipe is so simple and requires very few ingredients I just sort of made it up as I went along so don't worry it will be delicious!!!

Crispy garlic shrimp
1 lb shrimp (peeled and deviened)
3 cloves of garlic (minced)
3 Tlb of olive oil
1 tsp of red pepper flakes
juice of one lemon

Sauteed Green Tomatoes
(use all of the above which is left in the pan)

Zucchini Squash Blossoms
1/4 cup flour
1 tsp cayenne pepper or old bay seasoning


Heat two Tlb of in a skillet, once the oil is hot turn it down and add garlic and sautee until crispy, take out with slotted spoon and put on a paper towel, then add shrimp and cook on both sides about two minutes each, add red pepper flakes add the juice of one lemon remove shrimp and add sliced green tomatoes (green tomatoes are unripe tomatoes that you can pick from your garden, you pick them when they are medium size and slightly soft but still firm) sauteed the tomatoes until soft and lightly browned on both sides. Remove from pan and add one Tlb of oil and turn the heat up. Take the blossoms and remove the stems and the stamen. Mix the flour and cayenne pepper together, dredge the blossoms in the flour mixture and shake off. Fry the blossoms until crispy on both sides.

Layer the tomatoes, shrimp, sprinkle the crispy garlic and squeeze the other half of the lemon over the dish. Season with salt and pepper. Serve the blossoms on the side and have a glass of pinot grigio or sauvignon blanc!!!

enjoy xoxo