Crunchy Shrimp Pancakes

1. 1

   Bring to a boil in a small saucepan about 1 cup water with 1/2 teaspoon of salt

2. 2

   Add the shrimp and cook briefly until just opaque.

3. 3

   Remove with a slotted spoon and measure the liquid to a little over a half cup (boil down if there is more.

4. 4

   Transfer the liquid to a bowl to cool.

5. 5

   Chop the shrimp into approximately 1/8-inch pieces.

6. 6

   Add the cooled liquid with the onion, garlic, parsley, paprika, flour, and salt to taste and stir until smooth.

7. 7

   Let sit for 1 hour at room temperature.

8. 8

   The mixture should have the consistency of a thin pancake batter.

9. 9

   Pour the oil to a depth of 1/4 inch into a large skillet and heat to the smoking point.

10. 10

    Drop the batter by the tablespoon into the oil, spreading and pricking with the edge of a spoon into thin, lacey textured pancakes.

11. 11

    Fry until golden, then flip them over to brown the other side.

12. 12

    Drain on paper towels.

13. 13

    Keep warm in a 200 F oven while preparing the rest of the pancakes.

14. 14

    Transfer to a platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.