Shrimp
32 medium shrimp, clean and with tails removed
Salt to taste
Fritter dough
3 cups of cornmeal flour
1/3 cup of water
1/3 cup of wheat flour
1/4 cup of olive oil
1 tablespoon of chopped coriander
1 tablespoon of lemon juice
2 tablespoons of salt
1 tablespoon of red pepper sauce
3 cloves of minced garlic
2 eggs
2 diced tomatoes
1 diced onion
For brushing
1/4 cup of olive oil
1 tablespoon of coloring agent
Shrimp
32 medium shrimp, clean and with tails removed
Salt to taste
Fritter dough
3 cups of cornmeal flour
1/3 cup of water
1/3 cup of wheat flour
1/4 cup of olive oil
1 tablespoon of chopped coriander
1 tablespoon of lemon juice
2 tablespoons of salt
1 tablespoon of red pepper sauce
3 cloves of minced garlic
2 eggs
2 diced tomatoes
1 diced onion
For brushing
1/4 cup of olive oil
1 tablespoon of coloring agent
Shrimp
Cut the shrimp in half, lengthwise, leaving them open
Season with salt and reserve
Fritter dough
Heat the olive oil in a pan over medium heat
Add the onion, garlic, tomato, coriander, and red pepper sauce
Simmer and stir occasionally for 10 minutes or until it starts to fall apart
Cover and reduce heat
Cook, stirring occasionally, for 10 minutes or until it starts to break apart
Add the cornmeal flour and wheat flour
Mix well
Mix in the water with lemon juice and add it to the pan, stirring well
Add the eggs and mix quickly until you get a consistent dough
Use a spoon to shape the dough into oval shapes
Place an opened shrimp on top of each one and press gently
Boil three cups of water in a steamer pot over high heat
Steam the fritters for 10 minutes or until the shrimp is cooked through
Mix the olive oil with coloring agent until dissolved
Brush the fritters and serve.
