1/4 c Flour
1/4 c Almond flour
1/2 c Milk
4 Scallions; thinly sliced
6 oz Bay shrimp; sweet maine
-shrimp,
OR smallest shrimp available
1 ts Paprika
1/2 c Fresh mint leaves
1 ts Ground cumin
1/4 c Fresh oregano leaves
4 Garlic cloves; thinly sliced
1/4 c Extra-virgin olive oil; plus
4 tb Extra-virgin olive oil
3 tb Sherry vinegar
Salt; to taste
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 1/4 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.
Yields
12 servings