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Tortillitas de camarones are shrimp fritters from the province of Cádiz in Andalusia, Spain. They are made with a batter of wheat flour, chickpea flour, water, onion (alternatively shallot or scallion), parsley, shrimp, salt and pepper. The batter is then fried on both sides in a pan with plenty of olive oil. Usually it is served with small ...
A selection of various legumes. This is a list of legume dishes.A legume is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. Legumes are grown agriculturally, primarily for their food grain seed (e.g. beans and lentils, or generally pulse), for livestock forage and silage, and as soil-enhancing green manure
In Spain they are called tortillitas de patatas; in Mexico in some areas they are called tortitas de papa or camaron, and are only prepared in some regions for Lent or meatless Fridays. It is the national dish of Belarus, Ukraine, Russia and Slovakia.
In Spanish cuisine, gram flour is an ingredient for tortillitas de camarones. Also in Cyprus and Greece, it is used as a garnishing ingredient for the funeral ritual food Koliva, blessed and eaten during Orthodox Memorial services. In the cuisine of Antakya in Turkey, it is used in the preparation of hummus.
Andalusian cuisine is the regional cuisine of Andalusia, Spain.Notable dishes include gazpacho, fried fish (often called pescaíto frito [1] in the local vernacular), the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly sherry.
Also called pinchos de encurtidos, are cold tapas made from small food items pickled in vinegar and skewered together. They are also known as gildas or piparras and consist of pickled items, like olives, baby onions, baby cucumbers, chiles (guindilla) with pieces of pepper and other vegetables. Sometimes they include an anchovy.
Chupe is a generic term used in South America to a variety of stew generally made with chicken, red meat, lamb or beef tripe and other offal, or with fish, shrimp, crayfish or shellfish such as loco, and vegetables, potatoes or yuca.
Romeritos is a Mexican dish from Central Mexico, [1] consisting of tender sprigs of seepweed (Suaeda spp.) which are boiled and served in a mole sauce seasoned with dried shrimp blended into the mix.