Crisp Shrimp Fritters (Tortillitas de Camarones)

Amount Measure Ingredient -- Preparation Method
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1/2 pound small shrimp -- peeled
1 1/2 cups chickpea flour -- or regular flour
1 tablespoon parsley -- chopped
3 each scallions, white and some green part -- chopped fine
1/2 teaspoon sweet paprika
extra virgin olive oil -- for frying

Boil the shrimp to cook reserving 1 cup of the water when finished. Refrigerate the shrimp.

Combine the flour, parsley, scallions and paprika. Add a pinch of salt and the reserved water (cooled). Mix until you obtain a texture slightly thicker than a pancake batter. Cover and refrigerate for 1 hour.

Mince the shrimp finely. The pieces should be the size of coffee grounds. Add to the refrigerated batter.

Pour the olive oil to a depth of 1 inch in a heavy saute pan and heat over high heat to about 350F. Drop tablespoons of the batter into the oil and fry until golden brown.

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