Monday's Meal: Shrimp Tortillitas

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.

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