Tortillas de gambas with mint & oregano mojo

Yield: 12 Servings

Measure Ingredient
¼ cup Flour
¼ cup Almond flour
½ cup Milk
4.00 \N Scallions; thinly sliced
6.00 ounce Bay shrimp; sweet Maine shrimp,
\N \N Or smallest shrimp available
1.00 teaspoon Paprika
½ cup Fresh mint leaves
1.00 teaspoon Ground cumin
¼ cup Fresh oregano leaves
4.00 \N Garlic cloves; thinly sliced
¼ cup Extra-virgin olive oil; plus
4.00 tablespoon Extra-virgin olive oil
3.00 tablespoon Sherry vinegar
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste

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.

Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B12 broadcast 06-09-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

06-23-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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