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
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
favorite hot sauce or salsa
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.