Authentic home cooking from Spain, with US measurements. 
Shrimp Fritters and Salmorejo
Al que se pica, ajos come. (If it stings, eat garlic.) Yesterday I shared another saying; not sure which one fits the riddle better.
Shrimp Fritters and Salmorejo
Al que se pica, ajos come. (If it stings, eat garlic.) Yesterday I shared another saying; not sure which one fits the riddle better.
Open in Cookpad AppSteps
- 1
Wash and chop the cilantro.
- 2
Chop the piece of green onion.
- 3
In a bowl, add the shrimp, cilantro, green onion, eggs, baking powder, and a little food coloring. Mix everything well and refrigerate.
- 4
While the shrimp mixture chills, peel and chop the tomatoes, then add them to a blender.
- 5
Wash the bell pepper, remove the seeds, chop, and add to the blender.
- 6
Peel the garlic, the small piece of onion, and the cucumber. Chop and add them to the blender as well.
- 7
Add about 1/4 cup (60 ml) extra virgin olive oil, a pinch of salt, and a splash of sherry vinegar. Blend well until smooth.
- 8
Salmorejo usually includes bread, but I didn't add any. Since I didn't add water, it turned out quite thick.
- 9
For garnish, you can add tomato, cucumber, hard-boiled egg, and ham to the salmorejo.
- 10
Heat olive oil in a skillet. When hot, drop spoonfuls of the batter to form small fritters and fry to your liking.
- 11
These ingredients serve 4 people and the preparation time is 25-30 minutes.
- 12
This recipe is easy to make and always delicious—everyone loves it.
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