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
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:
- 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
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
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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By aquilaramsey
Jacksonville, NC
on January 24, 2011
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I made the crema from this recipe to go with my chicken chimichangas and it was great. There was a just a hint of lime and the cilantro came out it bursts. Will be making more to keep in the frige because my last batch didn't last long. We are going to try it on twice baked potatoes next, I think it will work perfectly together.
By midsummer623
Lawrence, KS
on January 24, 2010
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Don't you hate when a recipe sounds so fabulous and the result doesn't come close to your expectations? My husband and I both found these very disappointing. I can think of so many things I would do to improve this recipe that it's not worth going into here, because it wouldn't even be the same dish.
By wfrykman_3740540
Birmingham, MI
on December 26, 2005
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I made this for a Christmas party appetizer and my guests loved it. A real hit! For the pancakes where the amount of Essence is not defined, I used about a teaspoon. Use more if you want more "kick".
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