From cass@vax.area.com Thu May 31 13:09:19 2001 Date: 25 May 2001 02:56:49 GMT From: Margarita Lacabe Newsgroups: rec.food.recipes Subject: Spanish Tapas (2) Collection Followup-To: rec.food.cooking, rec.food.recipes Pinchitos Morunos (Moorish Kebabs) Tortillitas de Camarones (Shrimp Cakes Here are a couple of recipes I cooked as part of an Andalusian menu. Tortillitas de Camarones (Shrimp Cakes 1/2 cup flour 2 large eggs 5 tbsp. water 1 buch of scallions, finely chopped 2 tbsp. parsley,finely chopped 1/2 lb. shelled small shrimp salt, pepper and paprika to taste olive oil for frying Mix the flour and the eggs in a bowl. Add water and stir into a smooth batter. Add scallions, parsley and shrimp. Season with salt, pepper and paprika. Let stand to rest for half an hour or more. Heat olive oil in a frying pan. Spoon in about 2 tablespoons of batter at a time, flatten with the back of the spoon into a thin pancake. Fry on each side until golden. Serve immediately. Pinchitos Morunos (Moorish Kebabs) 1 lb. boneless pork, cut into small cubes For the Marinade 4 cloves of garlic, chopped 2 tsp. salt 1 tsp. curry powder 1/2 tsp. coriander seeds 1 tsp. paprika 1/4 tsp. dried thyme 2 tbsp. olive oil 1 tbsp. lemon juice 1/4 tsp. red pepper flakes 1 1/2 tsp. oregano several threads of saffron (optional) Salt and pepper to taste. In a medium-sized bowl combine all marinade ingredients. Add pork cubes and coat well. Cover and let rest in the refrigerator from 2 to 24 hours. Put 3 or 4 pork cubes in each skewer. Grill or broil over (or under) high heat until done, approx. 3-4 minutes on each side. -- For a couple of more recipes and my experiences making them see: http://www.lacabe.com/marga/food/int/andalusia/ Margarita Lacabe - marga@lacabe.com - http://www.lacabe.com/marga/ Share your views, recipes, jokes and opinions in my new mailing list. To subscribe send a message to: bytes-subscribe@lacabe.com -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.