Shrimp and Green Onion Pancakes with Cilantro and Lime Crema

Total Time:
2 hr
Prep:
1 hr 45 min
Cook:
15 min

Yield:
4 servings

Ingredients
  • 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, deviened and finely chopped
  • 1 1/2 cups milk
  • Cilantro and Lime Crema, recipe follows
  • 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
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 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
Directions
  • 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:
  • In a mixing bowl, combine all the ingredients and stir well to blend.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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