Updated: May 3
I had these many, many summers ago and I was going through old files and came across the recipe I made to create these fritters - Enjoy
12 to 24 (depending on size) Shrimp pealed, cleaned and deveined (reserve the heads)
1/3 cup chickpea flour
1/3 cup unbleached wheat flour
2 bay leaves
2 tablespoons Fresh Chives, minced
1 tablespoon of Fresh Cilantro, minced
1 tablespoon of Fresh Italian Parsley, minced
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
In a large sauce pan place 2 cups of water and the shrimp heads, bring to a boil and simmer for 5 to 10 minutes. Strain stock into a new sauce pan and discard the solids. Bring stock to a boil, then reduce heat and simmer.
While stock is simmering rough chop the shrimp. Turn off the heat to the stock and add shrimp, and let stand until shrimp are just about cooked through, about 1 to 1 1/2 minutes, remove shrimp from stock and let drain.
Place both flours and the spices into a bowl and whisk together. Next slowly, whisk in hot stock until a smooth batter forms, not too thin, it should coat the back of a spoon. Now whisk in herbs and let stand at room temp for about 15 to 20 minutes. Add shrimp to batter.
In a deep sauce pan add enough Avocado oil to be about 3 inches deep, place over medium to high heat and bring oil to 375 degrees.
You will need to ladles, one for the batter and one for the oil.
Ladle about a 1/4 cup of batter into oil at a time, it will spread out, using the ladle to contain the spread, fry for about 1 minute on each side, or until golden. Place on a rack to drain and cool, sprinkle with sea salt and repeat until done. Serve warm