Tortas De Camaron Food

TORTAS DE CAMARON

Steps:

• Soak ancho chilies in a bowl of warm water until tender, about 20 minutes. Drain.
• Whisk eggs and shrimp powder together in a bowl.
• Heat oil in a skillet over medium heat; pour egg mixture into small 2-inch circles in the hot oil. Fry until golden brown, about 3 minutes per side. Transfer to a plate. Repeat with remaining egg mixture.
• Blend ancho chilies, onion, garlic, and water in a blender until smooth. Add more water if needed to make a soup consistency. Pour chile mixture into a pot over medium heat; add chicken bouillon and egg patties. Cook and stir until bouillon is dissolved, about 5 minutes. Add nopales, reduce heat to low, and cook until soup is heated through, about 5 minutes. Garnish with cilantro.

SPANISH TORTILLITAS DE CAMARONES (SHRIMP CAKES)

Steps:

• 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 pancakes.
• Fry on each side until golden.
• Serve immediately.
• *note*: I ask Chef Kate if she used Pam for her griddle method. Here is her reply:.
• "Just dry--using the smooth plates of an electric waffle iron with removable plates-I got it good and hot and then cooked them, letting them cook on one side and then turning only once - No sticking and really delicious and a lot less calories and fat.".