Margarita's International Recipes


Tortillitas de Camarones
(Shrimp Cakes)

I don't like shrimp, but mostly everyone I know loves it and I try to accommodate other people's palates when I invite them to dinner. This very simple tapa recipe from Cadiz seemed promising because of its simplicity and familiarity - I thought "shrimp cakes, crab cakes, how different can they be?. I still don't know the answer (I don't eat crab either), but everyone at my dinner party raved about the shrimp cakes. I will surely make them again.

Note that the original recipe called from chopped shrimp. I totally spaced on the chopping so I just added them full. It worked quite well this way. I served them with lemon juice, and I think that worked very well.


Tortillitas de Camarones


  • 1/2 cup flour
  • 2 large eggs
  • 5 tbsp. water
  • 1 buch of scallions, finely chopped
  • 2 tbsp. parsley,finely chopped
  • 1/2 lb. shelled small shrimp
  • salt, pepper and paprika to taste
  • olive oil for frying

    Mix the flour and the eggs in a bowl. Add water and stir into a smooth batter.

    Add scallions, parsley and shrimp. Season with salt, pepper and paprika. Let stand to rest for half an hour or more.

    Heat olive oil in a frying pan. Spoon in about 2 tablespoons of batter at a time, flatten with the back of the spoon into a thin pancake. Fry on each side until golden. Serve immediately.

    Adapted from A Flavor of Andalusia

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