Shrimp And Green Onion Pancakes With Cilantro And Lime Crema

Recipe Ingredients

3/4 cup	46g / 1.6oz	Flour
1/2 cup	31g / 1.1oz	Chickpea flour
1/2 teaspoon	2.5ml	Baking powder
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper
2 tablespoons	30ml	Olive oil - plus additional
		Olive oil for frying
3/4 cup	46g / 1.6oz	Shaved green onions
2 tablespoons	30ml	Chopped parsley
		Emeril's Essence - see * Note
1/2 lb	227g / 8oz	Shrimp - peeled, deviened,
		And finely chopped
1 1/2 cups	355ml	Milk
		Cilantro and Lime Crema
3/4 cup	177ml	Sour cream
1/4 cup	4g / 0.1oz	Chopped cilantro
1 tablespoon	15ml	Lime juice
1 teaspoon	5ml	Emeril's Essence - see * Note
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Into a large mixing bowl, sift the flour, chickpea flour, baking powder, salt, and pepper.

In a saute pan set on a medium-high heat, add the olive oil and saute the green onions until soft, about 2 minutes. Add the green onions, parsley, Essence, and the shrimp to the dry ingredients. Slowly add the milk and stir to make a batter. Cover and let rest for 1 1/2 hours.

In a large saute pan set over a medium-high heat, add enough oil to coat the bottom of the pan. Spoon 2 tablespoons of batter into the pan and cook until bubbles form, about 2 minutes. Turn and cook until golden brown, about 2 minutes on the second side. Drain on paper towels and repeat with the remaining batter.

Serve hot with Cilantro and Lime Crema.

For Cilantro and Lime Crema: In a mixing bowl, combine all the ingredients and stir well to blend.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E12) - from the TV FOOD - NETWORK

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