Tortillas de gambas w mint and oregano mojo - (shrimp cakes)
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Flour |
| ¼ | cup | Almond flour |
| ½ | cup | Milk |
| 4 | Scallions; thinly sliced | |
| 6 | ounces | Bay shrimp; sweet maine shrimp, |
| OR smallest shrimp available | ||
| 1 | teaspoon | Paprika |
| ½ | cup | Fresh mint leaves |
| 1 | teaspoon | Ground cumin |
| ¼ | cup | Fresh oregano leaves |
| 4 | Garlic cloves; thinly sliced | |
| ¼ | cup | Extra-virgin olive oil; plus |
| 4 | tablespoons | Extra-virgin olive oil |
| 3 | tablespoons | Sherry vinegar |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
In a mixing bowl, stir together flours, add milk and scallions and stir to form batter. Add shrimp and paprika and refrigerate 30 minutes.
Meanwhile, place mint, cumin, oregano, garlic and ¼ cup oil in a blender and blend until smooth. Add vinegar, season with salt and pepper and pour into a serving bowl.
Heat remaining oil in 3 nonstick pans until smoking. Drop shrimp batter into pans to form 3-inch pancakes (about 2 tablespoons batter each) and cook until golden brown and crisp at edges. Remove to plate and keep in a warm oven. Continue until all the batter is finished. Serve warm with mojo.
This recipe yields 12 tortillas.
Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B12)
Per serving: 117 Calories (kcal); 10g Total Fat; (73% calories from fat); 4g Protein; 4g Carbohydrate; 23mg Cholesterol; 28mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
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