Tortillitas With Shrimp

Tortillitas With Shrimp
Evan Sung for The New York Times
Total Time
20 minutes
Rating
5(176)
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Ingredients

Yield:4 or more servings
  • ½cup chickpea flour
  • ½cup white flour
  • ½teaspoon baking powder
  • Salt
  • freshly ground black pepper
  • cup chopped onion or scallions
  • About ½ cup raw shrimp, chopped, or scallops or other shellfish or fish
  • 2 to 3tablespoons chopped chives, parsley, thyme or cilantro
  • Olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

141 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 10 grams protein; 162 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

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Ratings

5 out of 5
176 user ratings
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Comments

Lovely! I cooked each pancake a little longer and served with spicy mayo per this other NYT tortillitta recipe: https://daily4you.info/recipes/1015050-tortillita-gaditana-with-spi...%3C/p%3E%3Cdiv class="noteactions_noteActions__VlyP0">

1/2 C chopped shrimp = about 3/4 pound

This is so easy and good and different. We love them with a salad or green beans for a quick dinner.
We make smaller pancakes so they are easier to flip and they are quite cute!
I also think the smaller pancakes make a lovely first course served with just a few greens on the side.

So crispy and easy and so good. This seems like a very versatile recipe. I made with some pan-fried lions mane mushrooms instead of seafood. They kind of disappeared. Would recommend a heartier mushroom like shiitake, though.

We love this fun little meal! I always use 1/2 semolina flour, 1/2 AP flour (a la Jose Andres). Fresh thyme and plenty of paprika elevate it. Double the shrimp! Dipping sauce? Mayo, sriracha, and lime/lemon with a tiny pinch of salt. Yum!

Pink shrimp from fish share. Used only chickpea flour, cooked in oven (450, 15 min.) like socca. Should use less batter in that case (it's pasty in the center), and it needs more seasoning -- hot pepper? shrimp paste? Try the pancake route next time.

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