I made The Minimalist Mark Bittman’s recipe for Andalucian Tortillitas with Shrimp today for lunch. The savory pancakes are actually made without eggs or dairy. The yellow color and eggy texture actually comes from chickpea (garbanzo) flour. Bittman gives a choice of different herbs to put in the pancakes. I used scallions and parsely. I also added some thinly sliced carrots. The pancakes are extremely filling and very very good. They remind me a bit of Korean pajeon. These are definitely going to have to go in my regular repertoire of dishes, although I might start halving the recipe when cooking for myself (I had Kris over as a tasting guinea pig today).
Rock Shrimp Toast
Serves 2 for lunch, or 4 as appetizers
1 clove garlic, minced
1 shallot, chopped
1 soft-boiled egg, peeled and mashed with a fork
1 teaspoon of Dijon mustard
1/2 teaspoon of Sriracha sauce
Juice of half a lemon
1/2 teaspoon Spanish smoked paprika (pimentón)
1 tablespoon of Greek yogurt
1 tablespoon of extra virgin olive oil
Salt & pepper to taste
Half pound rock shrimp
Handful of parsley minced
Handful of cilantro, minced
4 cherry tomatoes, quartered
Half stalk celery chopped
4 slices of buttered whole wheat toast
In a mixing bowl, mix together the first 10 ingredients.
Steam the rock shrimp until opaque. Add to the mixing bowl with the dressing. Add tomatoes, herbs and celery and spoon onto the buttered toast.