Active Time
N/A
Total Time
45 MIN
Yield
Serves : makes about 30 cakes

How to Make It

Step 1    

Preheat the oven to 300°. In a large bowl, whisk the eggs. Whisk in the flour, water and salt until just blended; some lumps are fine. Using a rubber spatula, fold in the shrimp, onion and parsley.

Step 2    

In a large nonstick skillet, heat 1/4 cup of the olive oil until shimmering. Drop 6 rounded tablespoons of the batter in the skillet and spread each mound into a 2 1/2-inch round. Fry the cakes over moderately high heat until browned, about 3 minutes per side. Drain on paper towels, then transfer to a large rimmed baking sheet. Repeat with the remaining batter, adjusting the heat if the cakes brown too quickly and adding the remaining 2 tablespoons of olive oil to the skillet as needed. Rewarm the shrimp cakes in the oven and serve.

Suggested Pairing

Bridge all the flavors in the three tapas with either a tangy white that's not too fruity or aggressive, such as a Verdejo from Rueda, or a fresh fino sherry; both will marry well with the shrimp cakes, layered vegetable tortilla and earthy mushrooms.

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