Tortillas de gambas with mint and oregano mojo (shrimp ca

Ingredients

Quantity		Ingredient
¼	cup	Flour
¼	cup	Almond flour
½	cup	Milk
4		Scallions, thinly sliced
6	ounces	Bay shrimp, or sweet Maine
		Shrimp, or smallest shrimp
		Available
1	teaspoon	Paprika
½	cup	Fresh mint leaves
1	teaspoon	Ground cumin
¼	cup	Fresh oregano leaves
4		Cloves garlic, thinly
		Sliced
¼	cup	Extra virgin olive oil plus
4		Tablespoons
3	tablespoons	Sherry vinegar
		Salt and pepper to taste

Directions

In a mixing bowl, stir together flours, add milk and scallions and stir to form batter. Add shrimp and paprika and refrigerate 30 minutes. Meanwhile, place mint, cumin, oregano, garlic and ¼ cup oil in a blender and blend until smooth. Add vinegar, season with salt and pepper and pour into a serving bowl. Heat remaining oil in 3 nonstick pans until smoking. Drop shrimp batter into pans to form 3 inch pancakes (about 2 tablespoons batter each) and cook until golden brown and crisp at edges. Remove to plate and keep in a warm oven.

Continue until all the batter is finished. Serve warm with mojo.

Yield: 12 tortillas

MOLTO MARIO SHOW#MB5735

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