Tapas week – Shrimp frittatas

Post author:iDealwine
Post published:04/07/2015
Post category:Enjoying wine
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Tapas are more than just a recipe, it’s a way of life – known for being great summer starters. With summer in the air, we are having a tapas week at iDealwine! Keep an eye on the blog for a new, classic Spanish tapas recipe every day, to enjoy with a good rosé or chilled white wine.

Tapas week – Shrimp frittatas

Serves 6 people

Ingredients

250 g small, peeled raw prawns (shrimp)
200 g flour
1 tablespoon of fresh chopped parsley
3 sliced chives (two thirds of the white part and one third of the green part)
½ teaspoon of sweet pimentón or paprika
Pinch of salt
Olive oil for frying

Preparation

Bring the shrimp to the boil in a large pot of water.
When the water starts to boil, remove the shrimp with a slotted spoon and let it cool down.
Once cooled, cover the shrimp and refrigerate until later.
To make the dough, mix the flour, parsley, chives and paprika by hand or whisk. Add a pinch of salt and a cup of cold water.
Mix well until the dough becomes a little thicker than milk. Cover the dough and refrigerate for about an hour.
Take the shrimp out of the fridge. If you used large shrimp, cut them into smaller pieces. In general, the shrimp pieces should be the size of coffee beans.
Remove the dough from the fridge and add the shrimp.
Pour olive oil in a pan about 3 cm deep. Heat the oil until very hot, almost starting to smoke.
Take a tablespoon of dough at a time, pour in the oil and with the back of a spoon, immediately flatten the dough into a circular shape of about 8 or 9 cm in diameter. Do not fry more than two to three frittatas at once.
Fry for about 1 minute on each side, until it becomes golden brown and crispy.
With a slotted spoon, remove from the oil and place on paper towels to remove excess oil.
Place in a large dish and serve immediately.