Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Shrimp and Saffron Pancakes

Share

Lobo
Moderator
Moderator

Posts : 19685
Thanked : 940
Join date : 2013-01-12

Shrimp and Saffron Pancakes

Post by Lobo on Sun 07 Feb 2016, 6:53 pm


Shrimp and Saffron Pancakes

Be the first to Write a Review
Prep Time: 25 minutes
Cook Time: 5 minutes
Servings: 6
In Andalusia, in southern Spain, flamenco dancing, galloping horses and the very best array of tapas are commonplace. These simple little Andalusian pancakes are typically made with shrimp the size of a small thumbnail, a specialty of the region. Use the smallest shrimp you can find. Chickpea flour is available at well-stocked health-food stores.



  • Printer Friendly Version






  • 16

Ingredients:


  • 2 Tbs. olive oil, plus oil for frying
  • 1/4 cup minced green onion, including tender green portions
  • 3/4 cup all-purpose flour
  • 1/2 cup chickpea flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1/2 lb. small shrimp, peeled and finely chopped
  • 3 Tbs. chopped fresh flat-leaf parsley, plus sprigs for garnish (optional)
  • 1/2 tsp. sweet paprika
  • Large pinch of saffron threads
  • 1 1/2 cups water


Wine Pairing

This pairs well with crisp, medium-bodied white wines like the Marani Kondoli Vineyards Mtsvane-Kisi, Georgia from our Wine Club.

Directions:

In a small fry pan over low heat, warm the 2 Tbs. olive oil. Add the green onion, cover and cook until soft, about 3 minutes. Remove from the heat and let cool slightly.

In a bowl, stir together the all-purpose flour, chickpea flour, baking powder, salt and pepper. Add the shrimp, cooked green onions, chopped parsley, paprika, saffron and water. Stir well. The batter should be the consistency of very heavy cream. Cover and let stand at room temperature for 1 hour or refrigerate for up to overnight.

In a large fry pan over medium-high heat, pour in olive oil to a depth of 1/4 inch. When the oil is hot, drop in 2 Tbs. batter for each pancake, spreading out each mound with the back of a spoon to form a cake about 2 1/2 inches in diameter. Do not crowd the pan. Fry, turning once, until pancakes are golden, about 2 minutes per side. Using a slotted spatula, transfer to paper towels to drain. Keep warm. Fry the remaining batter in the same way.

Arrange pancakes on a warmed platter and serve immediately. Garnish with parsley sprigs, if desired.
Adapted from Williams-Sonoma Lifestyles Series, Small Plates, by Joanne Weir (Time-Life Books, 1998).

    Current date/time is Wed 18 Jan 2017, 8:15 pm