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. ---------------------------------------------------------------------------
Nutrition
Ingredients
