{"id":2430,"date":"2012-01-27t09:51:48","date_gmt":"2012-01-27t14:51:48","guid":{"rendered":"\/\/www.bulkreeftv.com\/?p=2430"},"modified":"2016-11-23t16:36:14","modified_gmt":"2016-11-23t16:36:14","slug":"tortillitas-de-camerones-shrimp-pancakes","status":"publish","type":"post","link":"\/\/www.bulkreeftv.com\/tortillitas-de-camerones-shrimp-pancakes\/","title":{"rendered":"tortillitas de camerones (shrimp pancakes)"},"content":{"rendered":"<p><em>serves tapas for 5 or 2 for main course<\/em><\/p>\n<p>10-12 oz. maine shrimp (or gulf shrimp cut into 1\/2 inch pieces) peeled<\/p>\n<p>2\/3 cup chickpea flour, sold at <a href=\"http:\/\/www.sparrowmeats.com\/\" target=\"_blank\">sparrow produce <\/a>in kerrytown<\/p>\n<p>1\/3 cup white flour<\/p>\n<p>1\/2 t baking powder<\/p>\n<p>3\/4 cup water<\/p>\n<p>2 t onion (finely chopped)<\/p>\n<p>2 t flat leaf parsley finely chopped<\/p>\n<p>1t salt<\/p>\n<p>1 t black pepper<\/p>\n<p>olive oil<\/p>\n<p>add flour to mixing bowl along with baking powder, salt and pepper. slowly add water while vigorously whisking to get all the lumps out. the consistency should be somewhere between milk and cream. this is a very light batter, it may even appear too light but it should firm up nicely. stir in shrimp, parsley and onions.<\/p>\n<p>in a med. non-stick pan over high heat add about 1\/2 inch of olive oil and when sizzling hot (not quite smoking) spoon in pancakes (about 4-6 inch diameter each) fry for about 2 min. a side or until nicely browned.<\/p>\n<p><a href=\"http:\/\/www.nytimes.com\/2009\/04\/01\/dining\/01mini.html\" target=\"_blank\">mark bittman\u2019s method <\/a>is for one big pancake, served cut into triangles.<\/p>\n<p>if you try this style and don&#8217;t have the experience to flip \u2018em in the pan, then transfer to plate when one side is finished and then flip it back into pan.<\/p>\n<p>the larger tortillitas will take around 3 min. a side<\/p>\n","protected":false},"excerpt":{"rendered":"<p>this recipe is perfect for our sweet little maine shrimp but as i&#8217;m savoring each bite, the thought of substituting plump oysters, squid, bacalao, lobster meat, crabmeat or a combination of any of them makes me anxious to experiment!<\/p>\n","protected":false},"author":4,"featured_media":6145,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[171,127,21,172],"aioseo_notices":[],"_links":{"self":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/2430"}],"collection":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/comments?post=2430"}],"version-history":[{"count":0,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/2430\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media\/6145"}],"wp:attachment":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media?parent=2430"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/categories?post=2430"},{"taxonomy":"post_tag","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/tags?post=2430"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}