Did someone say Shrimp pancakes? Yes, you heard right, this pancake recipe is the only thing you need to think about today, mark the ingredients and run to the grocery store! Easy and so good that they could become your new main course. We cooked them in a pan but you could also cook them in the oven or in plenty of hot oil! The choice is yours, the important thing is that you make them as soon as possible. The final winning move is the pairing with aioli sauce, a sauce that we had no idea was so easy to make at home.

Ingredients for 12 pancakes

400 g shrimp cleaned and shelled
100 g cheese type Emmentaler
1 egg
parsley
chili pepper, to taste
chickpea flour, to taste (about 30-40 g)
Evo oil
salt
pepper

FOR THE AIOLI SAUCE
2-3 tablespoons of mayonnaise
zest of half a lemon
1 tablespoon lemon juice
garlic, to taste pepper

PROCEEDING

Cut the shrimp into small enough pieces and place in a large bowl. Add grated cheese in flakes, one egg, chopped parsley, chili pepper to your taste, salt and pepper. Stir well and add chickpea flour to adjust the consistency of the dough. The dough should not be compact and homogeneous as if they were meatballs, on the contrary the dough will be coarse and will not seem to stick together. Heat a non – stick pan with a drizzle of oil over medium heat, when hot take a tablespoon of dough and help yourself with a second spoon compact it well – as if forming a quenelle-then place it in the pan and mash it to get a pancake not too thick. Initially it will seem to break but cooking a few minutes the dough will begin to stick together, once the side towards the pan is well browned turn the pancakes with the help of a spatula, cook a couple of minutes the second side then move to a serving plate. Cook the shrimp pancakes until you finish the dough. Prepare the aioli sauce by mixing all the ingredients together and dosing them to your taste, garlic we chop it with a fine texture grater. Serve the pancakes with the aioli sauce and some fresh parsley.

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