TORTILLATAS DE CAMARONES (SHRIMP FRITTERS)
1/2 pound small shrimp, peeled
1 1/2 cups chick pea flour
1 tablespoon chopped parsley
3 scallions, finely chopped
1/2 teaspoon sweet pimenton
a pinch of salt
Spanish extra virgin olive oil
In a saucepan combine the shrimp in water. Cover the saucepan and bring the shrimp to a boil over high heat. When water starts boiling lift out the shrimp with a slotted spoon. Set aside the shrimp let them cool and then refrigerate the shrimp. Also set aside one cup of the boiling water that the shrimp was boiled in and allow the water to cool down.
Combine chick pea flour, parsley, scallions, and sweet pimenton in a bowl. Add a pinch of salt and the cooled cooking water used earlier for the shrimp.
Mix well then cover and refrigerate for one hour. Remove shrimp from the refrigerator and mince finely. The shrimp pieces should be the size of coffee grounds. Remove the batter from the refrigerator and add the shrimp to the batter.
Pour olive oil into a heavy sauté pan and allow the oil to heat over high heat. Add 1 tablespoon of the batter into the oil. (This is the fritter) Continue adding 1 tablespoon of the batter into the sauté pan but don't overcrowd the fritters. Cook each fritter for one minute on each side then remove the fritters with a slotted spoon. Arrange the fritters on a large platter and serve!
B U E N A P E T I T O
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