Luisa Osbornes Shrimp Pancakes

1. 1

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

2. 2

   Add the shrimp and cook briefly until just opaque.

3. 3

   Remove with a slotted spoon and measure the liquid to 1/2 cup plus 2 tablespoons (boil down if there is more).

4. 4

   Transfer the liquid to a bowl and cool.

5. 5

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

6. 6

   Add to 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, lacy-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 200F 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.