Luisa Osborne’s Shrimp Pancakes
The Osborne family, famed for their fine sherry, arrived in Spain from England at the end of the eighteenth century and established Bodegas Osborne, today among the oldest and most prestigious sherry companies in Spain. Although many sherry companies in the city of Jerez in southwestern Spain bear the names of Englishmen, over the centuries the families have become very Spanish, although they never forget their English roots. So when Luisa Osborne set out to write a cookbook, her recipes were for the most part Spanish, such as this outstanding recipe for shrimp pancakes, so typical in this part of Spain. This version includes the shrimp shells, which give additional shrimp flavor and extra crispness to the pancakes.
Total Timeunder 2 hours
OccasionCasual Dinner Party, Cocktail Party, game day
Recipe Coursehors d'oeuvre, side dish
Dietary Considerationegg-free, lactose-free, peanut free, soy free, tree nut free
Taste and Textureherby, hot & spicy, savory, sweet
Type of Dishpancakes
- Kosher or sea salt
- ¼ pound very small shrimp in their shells
- 2 tablespoons minced onion
- 1 garlic clove, minced
- 2 tablespoons minced fresh parsley
- 1/8 teaspoon sweet paprika, preferably Spanish smoked
- ½ cup flour
- Mild olive oil for frying
Bring to a boil in a small saucepan about 1 cup water with ½ teaspoon salt. Add the shrimp and cook briefly until just opaque. Remove with a slotted spoon and measure the liquid to ½ cup plus 2 tablespoons (boil down if there is more). Transfer the liquid to a bowl and cool.
Chop the shrimp with their shells into approximately 1/8-inch pieces. Add to the cooled liquid with the onion, garlic, parsley, paprika, flour, and salt to taste and stir until smooth. Let sit for 1 hour at room temperature. The mixture should have the consistency of a thin pancake batter.
Pour the oil to a depth of ¼ inch into a large skillet and heat to the smoking point. Drop the batter by the tablespoon into the oil, spreading and pricking with the edge of a spoon into thin, lacy-textured pancakes. Fry until golden, then flip them over to brown the other side. Drain on paper towels. Keep warm in a 200°F oven while preparing the rest of the pancakes. Transfer to a platter and serve.
2005 Penelope Casas