Tortillitas With Shrimp Recipes

TORTILLITAS WITH SHRIMP

Tortillitas With Shrimp image

Provided by Mark Bittman

Categories easy, quick, appetizer, side dish

Time 20m

Yield 4 or more servings

Number Of Ingredients 9

Ingredients

1/2 cup chickpea flour
1/2 cup white flour
1/2 teaspoon baking powder
Salt
freshly ground black pepper
1/3 cup chopped onion or scallions
About 1/2 cup raw shrimp, chopped, or scallops or other shellfish or fish
2 to 3 tablespoons chopped chives, parsley, thyme or cilantro
Olive oil

Steps:

In a bowl, combine flours and baking powder with salt and pepper. Add a little more than a cup of water and stir to combine; consistency should resemble pancake batter (if batter is too thick, add more water, a little at a time). Stir in the onions, chopped seafood and herbs.
Put a large nonstick skillet over medium-high heat and film its bottom generously with olive oil. When oil is hot, pour in half the batter until it fills center of pan; spread gently with a spoon to form a large pancake.
Cook about 3 minutes, or until pancake is set around edges; flip pancake and continue cooking for another 3 minutes, then flip it again and cook for another 30 seconds or so, until it is crisp on outside but still moist inside. Remove from pan and serve immediately, while remaining batter cooks.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 2 grams, Carbohydrate 20 grams, Fat 2 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 162 milligrams, Sugar 2 grams

SHRIMP TORTILLITAS

Shrimp Tortillitas image

Provided by Julia Reed

Categories easy, quick, weekday, appetizer

Time 10m

Yield About 2 dozen

Number Of Ingredients 7

Ingredients

1/2 cup all-purpose flour
1/2 cup chickpea flour
1 teaspoon salt
1/2 pound shrimp, shelled and finely chopped
1/4 cup chopped onion
2 tablespoons chopped fresh parsley
Vegetable or safflower oil for frying

Steps:

In bowl, whisk the flours with the salt and gradually whisk in 1 cup water until smooth. Stir in the shrimp, onion and parsley. (Batter can be prepared up to 3 hours ahead and left in a cool place.)
Pour oil to a depth of 1/4 inch into a large skillet and heat over high heat until smoking. Drop batter by tablespoonfuls into oil, spreading with a spoon to make thin, lacy pancakes. (You will be able to cook about 4 at a time.) Fry for about 1 minute, until golden underneath, and turn to brown the other side. Drain and serve immediately.

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