Rebozados

1. 1

   Beat the eggs with 1/4 cup water and the extra virgin olive oil.

2. 2

   Stir in the parsley, saffron, baking soda, salt, cayenne, and flour until you have a smooth batter.

3. 3

   Let the mixture rest while you put about 3 inches of oil in a deep saucepan and heat it over medium-high to 350F (a drop of the batter will sizzle energetically but not violently).

4. 4

   Fold the shrimp into the batter, then transfer them to the oil one at a time with tongs or a spoon, working in batches.

5. 5

   Cook until golden brown and puffed, about 4 minutes.

6. 6

   Repeat with the remaining shrimp.

7. 7

   Drain on paper towels and serve immediately with lime wedges.

8. 8

   Substitute 1 pound vegetables, like broccoli, cauliflower, or chard, cut into bite-sized pieces, for the shrimp.

* Per serving · 4 servings · Values may vary.

No additional tips available.