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Home » Mariscos~Seafood » Flor de Calabaza Con Camaron~ Shrimp and Squash Blossoms

Flor de Calabaza Con Camaron~ Shrimp and Squash Blossoms

June 9, 2016Leave a Comment

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Flor de Calabaza Con Camarones-Squash Blossoms With Shrimp

Here is a first for me! Flor de calabaza or squash blossoms. This ingredients is almost impossible to find in my area. If you are lucky enought to be at the farmers market on that special day, you may just hit the lottery and find some fresh. No such luck for me, so I go with the next best thing, in  jar! I am so thankful Lupita’s Brand reached out to me a couple of weeks ago. I received my first order of their delicious products yesterday. Now I have extra flor de calabaza and huitlacoche(corn truffles). And I cannot forget to mention their dried chile selection! Top quality, fresh and very aromatic. That chile cascabel is my next target! Lol! For today’s post, I started out thinking I was going to make a fritter or albondiga with the shrimp and flor de calabaza. As the ingredints came together, all I could think of is, mmmm….Tacos de flor de calabaza con camorones! I could not heat up those tortillas fast enough!  #foodieforlife #mexicanfood #LupitasBrand

Flor de Calabaza con Camarones

Yields 4 appetizer servings

Prep Time-

Cook Time-

16 oz jar of Lupita’s Brand flor de calabaza or 12 fresh squash blossoms, chopped
2 tablespoons of olive or grapeseed oil
1/3 cup onion, diced
1 -2 cloves garlic, minced
1 serrano or jalapeño, minced
Salt and pepper, to taste
15 to 20 large shrimp, peeled, cleaned and sliced
1/2 teaspoon cumin seeds, crushed
1/3 teaspoon mexican oregano, crushed
Pinch of chile piquin flakes
1 large roma tomato, diced
Zest and juice of 1 lime
2 tablespoons of cilantro, chopped

Garnish
more cilantro
lime wedges
shredded cabbage
sliced radishes
favorite hot sauce or salsa

Tacos-Flor de Calabaza Con Camaorones(Squash Blossoms with Shrimp)

Flor de Calabaza Con Camarones-Squash Blossoms With Shrimp #LupitasBrand

Directions

1. Drain the flor de calabaza and squeeze out as much of the liquid as possible. Chop into smaller pieces and set aside. If using fresh blossoms, chop down as well. After cleaning the shrimp, slice in half as if you were going to butterfly it. This will yield nice bite size curly shrimp when cooked. Season with salt ans pepper and set aside. 

2. Preheat oil in skillet to medium for a minute. Add the onions, garlic and fresh chile. Season lightly with salt and pepper and saute for 5 minutes. Add the shrimp, cumin, oregano and chile flakes. Cook for 2 minutes, stirring as needed.

3. Add the tomatoes with another pinch of salt and pepper and cook for 3 minutes. Fold in the flor de calabaza, lime zest, juice and cilantro. Cook just until warm. Serve right away. Great over rice or as a taco filling! Yields 4 appetizer servings.

Flor de Calabaza Con Camarones-Squash Blossoms with Shrimp

Tacos de Flor de Calabaza Con Camarones

Tacos de Flor de Calabaza Con Camarones

Flor de Calabaza Con Camarones

Lupita's Brand Flor de Calabaza

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Filed Under: Mariscos~Seafood, Shrimp Tagged With: Camarones, Flor de Calabaza, Lupita's Brand, Shrimp, Squash Blossoms, Tacos

Previous Post: « Green Chile Pork Pozole-Pozole Verde
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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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