Shrimp omeleteP for the recipe Shrimp fritters It is recommended to eat freshly fried so that they are crispy. They usually have small accompaniments, although they are often seen as tapa.Actualmente is a typical dish of Andalusia, especially in the province of Cádiz, and more specifically in the coastal area of Sanlúcar de Barrameda and San Fernando. The shrimp from Cádiz should not be confused with those from other areas: they are the smallest ones, which are also used as live bait for fishing.

Este plato es originario de el barrio isleño de «Las Callejuelas», en la localidad de San Fernando (Cádiz), Fue en la localidad gaditana donde se forjó este tradicional plato, dada la proximidad que tenía este entorno con los esteros, salinas y marismas. Es muy común encontrar puestos de mariscadores que venden camarones por las calles de la localidad


  • - ¼ kg of shrimp
  • - 250 g of wheat flour
  • - 250 g of chickpea flour
  • - Chopped parsley
  • - Chopped onion
  • - 2 cups of olive oil
  • - Saffron coloring
  • - Water
  • - Salt


In a bowl we put the flour, the parsley, the onion and the shrimp. Add a little salt, 1 teaspoon of the dye and water until you get a homogeneous paste, neither liquid nor very thick.

In a pan heat the oil and we are adding with a soup spoon equal portions of the dough, which should be crushed and with irregular edges, not round.

Once fried, we remove them to a plate with absorbent paper and serve them hot.

Originally posted 2012-03-06 18:04:54.

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