Tortillitas With Shrimp
Recipe By: Mark Bittman
Published in: New York Times

1/2 cup chickpea flour (besan)
1/2 cup white flour
1/2 teaspoon baking powder
lots of freshly ground black pepper
1/3 cup chopped onion or scallions
About 1/2 cup raw shrimp -- chopped, or scallops or other shellfish or fish
2 tablespoons chives
2 tablespoons chopped parsley, thyme or cilantro
Olive oil

In a bowl, combine flours and baking powder with salt and pepper. Add a little more than a cup of water and stir to combine; consistency should
resemble pancake batter (if batter is too thick, add more water, a little at a time). Stir in the onions, chopped seafood and herbs.

Put a large nonstick skillet over medium-high heat and film its bottom generously with olive oil. When oil is hot, pour in half the batter until it
fills center of pan; spread gently with a spoon to form a large pancake.

Cook about 3 minutes, or until pancake is set around edges; flip pancake and continue cooking for another 3 minutes, then flip it again and cook for
another 30 seconds or so, until it is crisp on outside but still moist inside. Remove from pan and serve immediately, while remaining batter cooks.

Yield: 4 Servings

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