| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian6 |
12 |
servings |
INGREDIENTS
| 1/4 |
c |
Flour |
| 1/4 |
c |
Almond flour |
| 1/2 |
c |
Milk |
| 4 |
|
Scallions; thinly sliced |
| 6 |
oz |
Bay shrimp; sweet maine shrimp, |
|
|
OR smallest shrimp available |
| 1 |
ts |
Paprika |
| 1/2 |
c |
Fresh mint leaves |
| 1 |
ts |
Ground cumin |
| 1/4 |
c |
Fresh oregano leaves |
| 4 |
|
Garlic cloves; thinly sliced |
| 1/4 |
c |
Extra-virgin olive oil; plus |
| 4 |
tb |
Extra-virgin olive oil |
| 3 |
tb |
Sherry vinegar |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a mixing bowl, stir together flours, add milk and scallions and stir to
form batter. Add shrimp and paprika and refrigerate 30 minutes.
Meanwhile, place mint, cumin, oregano, garlic and 1/4 cup oil in a blender
and blend until smooth. Add vinegar, season with salt and pepper and pour
into a serving bowl.
Heat remaining oil in 3 nonstick pans until smoking. Drop shrimp batter
into pans to form 3-inch pancakes (about 2 tablespoons batter each) and
cook until golden brown and crisp at edges. Remove to plate and keep in a
warm oven. Continue until all the batter is finished. Serve warm with mojo.
This recipe yields 12 tortillas.
Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # ME-1B12)
Per serving: 117 Calories (kcal); 10g Total Fat; (73% calories from fat);
4g Protein; 4g Carbohydrate; 23mg Cholesterol; 28mg Sodium Food Exchanges:
0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Recipe by: Mario Batali
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