These Tortillas de Gambas are delightful Spanish-style shrimp fritters that are crispy on the outside and tender within. The batter is simple, using a combination of flour and almond flour for texture, studded with fresh scallions and plump bay shrimp. The real star, however, is the mint and oregano mojo. This vibrant green sauce brings a burst of herbal freshness, garlic punch, and a hint of sherry vinegar acidity that cuts through the richness of the fried tortillas. Perfect as an appetizer for parties or a light lunch, these fritters offer a sophisticated yet easy-to-make dish. They come together quickly, making them an excellent choice for weeknight dinners when you want something flavorful without the fuss. Serve them warm for the best texture and flavor experience.
Tortillas De Gambas With Mint And Oregano Mojo (Shrimp Ca
Description
These Tortillas de Gambas are delightful Spanish-style shrimp fritters that are crispy on the outside and tender within. The batter is simple, using a combination of flour and almond flour for texture, studded with fresh scallions and plump bay shrimp. The real star, however, is the mint and oregano mojo. This vibrant green sauce brings a burst of herbal freshness, garlic punch, and a hint of sherry vinegar acidity that cuts through the richness of the fried tortillas. Perfect as an appetizer for parties or a light lunch, these fritters offer a sophisticated yet easy-to-make dish. They come together quickly, making them an excellent choice for weeknight dinners when you want something flavorful without the fuss. Serve them warm for the best texture and flavor experience.Ingredients
Directions
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In a mixing bowl, combine the flour and almond flour.
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Add the milk and thinly sliced scallions to the flour mixture and stir until a smooth batter forms.
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Fold in the bay shrimp and refrigerate the batter for 30 minutes to allow the flavors to meld.
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Meanwhile, prepare the mojo by placing mint leaves, oregano leaves, garlic cloves, and 1/4 cup of extra virgin olive oil in a blender.
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Blend the herbs and oil until completely smooth.
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Add sherry vinegar to the blended mixture and season with salt and pepper to taste. Pour into a serving bowl and set aside.
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Heat the remaining 4 tablespoons of extra virgin olive oil in three nonstick pans over medium-high heat until smoking.
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Drop approximately 2 tablespoons of the shrimp batter into each pan to form 3-inch pancakes.
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Cook the tortillas until golden brown and crisp at the edges, flipping once if desired, though traditional tortillas are often cooked on one side only.
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Remove the cooked tortillas to a plate and keep them warm in a low oven while you cook the remaining batter.
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Serve the warm tortillas immediately with the mint and oregano mojo for dipping.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 280.4kcal
- % Daily Value *
- Total Fat 9.0g14%
- Saturated Fat 0.9g5%
- Cholesterol 228.6mg77%
- Sodium 482.7mg21%
- Total Carbohydrate 14.7g5%
- Dietary Fiber 2.1g9%
- Sugars 2.4g
- Protein 35.7g72%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use the smallest shrimp available for the most tender texture, though larger bay shrimp work well too.
The batter must rest for at least 30 minutes in the refrigerator; this helps the flours hydrate and the tortillas hold together better during frying.
For a gluten-free version, ensure the regular flour is substituted with a gluten-free all-purpose flour blend.
The mojo sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Stir well before serving.
Keep the cooked tortillas in a 200&# 194;°F (95ðC) oven while finishing the batch to maintain their crispness.
