Cajun: Shrimp Pancakes by Recipe Cottage

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	Shrimp Pancakes

		Shrimp and Green Onion Pancakes Yield: 4 servings 3/4 cup flour 1/2 cup chickpea flour 1/2 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon white pepper 2 tablespoons olive oil, plus additional olive oil for frying 3/4 cup green onions, shaved 2 tablespoons chopped parsley Essence, recipe follows 1/2 pound shrimp, peeled, deveined and finely chopped 1 1/2 cups milk Cilantro and Lime Crema, recipe follows Into a large mixing bowl, sift the flour, chickpea flour, baking powder, salt, and pepper. In a saute pan set on a medium-high heat, add the olive oil and saute the green onions until soft, about 2 minutes. Add the green onions, parsley, Essence, and the shrimp to the dry ingredients. Slowly add the milk and stir to make a batter. Cover and let rest for 1 1/2 hours. In a large saute pan set over a medium-high heat, add enough oil to coat the bottom of the pan. Spoon 2 tablespoons of batter into the pan and cook until bubbles form, about 2 minutes. Turn and cook until golden brown, about 2 minutes on the second side. Drain on paper towels and repeat with the remaining batter. Serve hot with Cilantro and Lime Crema. Cilantro and Lime Crema: 3/4 cup sour cream 1/4 cup chopped cilantro 1 tablespoon lime juice 1 teaspoon Essence, recipe follows 1/4 teaspoon salt In a mixing bowl, combine all the ingredients and stir well to blend. Creole Seasoning 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container.