Chef Ryan Shields from Parkside prepares a dish.
You can learn more about Parkside here.
The recipe for shrimp tortillitas is as follows:
150 gr chick pea flour, sifted
150 gr bread flour
15 ml baking powder(1tbsp)
100 ml olive oil
500 ml warm water
250 gr shrimp, peeled, deveined & puree in food processor
30 gr. Flat leaf parsley, chiffonade
75 gr. Scallions, greens & whites, sliced thin on bias
Tt kosher salt, fresh ground black pepper
2 ea. Heads of frisee, washed & dried
2 ea. Valencia oranges, segmented
4 ea. Radishes, sliced thin, held in ice water
3 fresno peppers, julienned
As needed, orange vinaigrette
-Mix flours, baking powder, olive oil, water until a smooth batter is obtained and all
-Allow to rest for 30 mins.
-Fold in remaining ingredients, season to taste
-Add enough olive oil to lightly coat the bottom of a non-stick pan. Ladle 2oz of batter into the pan evenly distributing throughout the bottom.
-Cook for 2-3 mins. Until golden brown, turn and cook for an additional 2-3 mins. Until done.
-The tortillitas should be nice golden brown but still soft and creamy on the inside
-Turn out onto a serving plate.
-Assemble the frisee & orange salad with the fresno peppers, radishes. Dress with orange vinaigrette, season with salt and pepper.
-Garnish the shrimp tortillita with the salad, serve immediately.