Tortillas de Camarones 
(Baby Shrimp “Tortillas”)

Miniature Maine shrimp are sometimes available; if you find them, use whole without snipping for this Casa Balbino specialty.

½ lb. smallest shrimp available, with heads and shells on

1 ½ cups flour

1 small yellow onion, peeled and minced

4 cloves garlic, peeled and minced

1 tbsp. Minced fresh parsley

Salt

Safflower oil

Snip shrimp, shells and all, with sharp scissors into tiny pieces.  Combine shrimp, flour, onions, garlic, parsley, and salt to taste in a large bowl.  Gradually add 2 ½ cups water, stirring, until batter is smooth.  Refrigerate, covered, 2-4 hours.  If necessary, thin batter with water to original consistency.

Pour oil into a deep pot to a depth of 1” and heat over high heat until hot but not smoking.  Carefully pour ¾ cup batter into oil and immediately give batter several quick strokes in the center with a slotted spoon to spread it out.  The batter will form a round, lacy shape.  Press tortilla down under boiling oil often, until crisp and golden, 3-5 minutes.  Transfer to paper towels to drain.  Sprinkle with salt to taste.  Repeat with remaining batter.

Information source:   Saveur Magazine, September/October 1999.