Blue Shrimp Zucchini Blossoms with Cardamom Jus

This is a celebration of the zucchini, made elegant and unusual with a shrimp-and-zucchini stuffing and a light cardamom broth. I believe Roger Vergé was one of the first chefs to popularize the gorgeous zucchini flower. They can be used as a wrapper for any kind of filling (halibut would make an excellent substitute for the shrimp; I prefer blue shrimp because they have such a good bite). Zucchini blossoms are often battered and fried, but I prefer sautéing them and then roasting them so t