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Print this Recipe    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

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


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