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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring to a boil in a small saucepan about 1 cup water with 1/2 teaspoon of salt | 2. Add the shrimp and cook briefly until just opaque. | 3. Remove with a slotted spoon and measure the liquid to a little over a half cup (boil down if there is more. | 4. Transfer the liquid to a bowl to cool. | 5. Chop the shrimp into approximately 1/8-inch pieces. | 6. Add the cooled liquid with the onion, garlic, parsley, paprika, flour, and salt to taste and stir until smooth. | 7. Let sit for 1 hour at room temperature. The mixture should have the consistency of a thin pancake batter. | 8. Pour the oil to a depth of 1/4 inch into a large skillet and heat to the smoking point. | 9. Drop the batter by the tablespoon into the oil, spreading and pricking with the edge of a spoon into thin, lacey textured pancakes. | 10. Fry until golden, then flip them over to brown the other side. Drain on paper towels. | 11. Keep warm in a 200 F oven while preparing the rest of the pancakes. Transfer to a platter and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kosher salt	1/2	teaspoon		-	-	-	-
shrimp	1/4	lb		80.4668	1.0313	15.4247	1.1447
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
onion	2	tablespoons	minced	8.0	1.868	0.22	0.02
parsley	2	tablespoons	minced	2.736	0.4811	0.2257	0.06
paprika	1/8	teaspoon	smoked sweet	0.8107	0.1552	0.0407	0.0371
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.