1/2 cup of salted shrimp, peeled and deveined
1/4 cup of olive oil
2 cloves of garlic, minced
2 eggs
1 handful of cauliflower florets
Salt and black pepper to taste
Sauce
1 cup of chicken broth
1/2 teaspoon of red pepper flakes
1 chipotle pepper in adobo sauce (optional)
Pitadas of cinnamon, nutmeg, cloves, salt, and black pepper
1 small square of dark chocolate (1/8 of a 250g bar)
For frying
1 cup of olive oil
1/2 cup of salted shrimp, peeled and deveined
1/4 cup of olive oil
2 cloves of garlic, minced
2 eggs
1 handful of cauliflower florets
Salt and black pepper to taste
Sauce
1 cup of chicken broth
1/2 teaspoon of red pepper flakes
1 chipotle pepper in adobo sauce (optional)
Pitadas of cinnamon, nutmeg, cloves, salt, and black pepper
1 small square of dark chocolate (1/8 of a 250g bar)
For frying
1 cup of olive oil
1
In a medium skillet, fry the garlic in olive oil (1/4 cup) until golden brown
Add the cauliflower and cook for five minutes, stirring occasionally
Season with salt and black pepper. Reserve
2
Soak the shrimp in cold water for one hour
Drain well
Blend the shrimp in a blender until it forms a coarse paste
3
In a bowl, mix the blended shrimp with egg yolks to form a thick batter
Add red pepper flakes and mix
Use half-spoonfuls to shape into small patties
Dip patties in lightly beaten eggs
4
Heat the remaining oil in a small skillet and fry the patties until golden brown
Drain on paper towels
Sauce
In a saucepan, combine all ingredients except chocolate
Bring to medium heat, stirring occasionally, for 10 minutes or until slightly reduced
Add chocolate and stir until melted
Assembly
Arrange the reserved cauliflower in a serving dish
Drizzle with the spicy sauce and top with shrimp frittards.
