Tortillas de gambas with mint and oregano mojo (shrimp ca

Yield: 4 servings

Measure Ingredient
¼ cup Flour
¼ cup Almond flour
½ cup Milk
4 \N Scallions, thinly sliced
6 ounces Bay shrimp, or sweet Maine
\N \N Shrimp, or smallest shrimp
\N \N Available
1 teaspoon Paprika
½ cup Fresh mint leaves
1 teaspoon Ground cumin
¼ cup Fresh oregano leaves
4 \N Cloves garlic, thinly
\N \N Sliced
¼ cup Extra virgin olive oil plus
4 \N Tablespoons
3 tablespoons Sherry vinegar
\N \N Salt and 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.

Yield: 12 tortillas


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