Tortillas de gambas with mint and oregano mojo (shrimp ca
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Flour |
| ¼ | cup | Almond flour |
| ½ | cup | Milk |
| 4 | Scallions, thinly sliced | |
| 6 | ounces | Bay shrimp, or 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 | Cloves garlic, thinly | |
| Sliced | ||
| ¼ | cup | Extra virgin olive oil plus |
| 4 | Tablespoons | |
| 3 | tablespoons | Sherry vinegar |
| Salt and 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.
Yield: 12 tortillas
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