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Light and crispy, these Tortillitas de Camarones topped with aioli are a perfect tapas to begin any dinner or date night with.
If you’ve been following me on social media (Facebook, Twitter or Instagram) you’ve probably noticed that I’ve been eating a lot of amazing food and hanging out with a bunch of awesome bloggers at the Food Wine Conference in Orlando, Florida.
Later tonight I’ll be joining a live twitter chat at Tapa Toro along with many of the bloggers from the Food Wine Conference. We’ll be talking all things Spanish Tapas, so follow the hashtag “SundaySupper” to follow along.
I have to admit, I did not make my tortillitas de camarones the typical way. In the typical Spanish manner, tortillitas de camarones are made with chickpea flour, but I opted to use coconut flour since I did not have any chickpea flour on hand and I did n0t want to grind any chickpeas into flour. Also, I used rock shrimp instead of regular shrimp just because 🙂 I knew I’d probably be eating some fresh Mayport shrimp so I wanted to make something different.
This week has been super crazy and action packed for a stay-cation and I didn’t want to waste the time. We started off our vacation visiting with friends on Sunday and Monday and eating out and grabbing a few drinks at our local restaurants and bars.
After we met up with my family all of us headed out to The Players Championship (TPC) at Sawgrass to watch the professional golfers practice some before the big day.
David and I both went to college at UNF in Jacksonville and he had the more typical college experience up there. I really didn’t know much other than PVB and UNF so we spent all of Wednesday exploring Jacksonville and Jacksonville Beach.
Tortillitas de Camarones
- 3/4 pound rock shrimp
- 1/2 sweet onion diced
- 1 clove garlic minced
- 1/2 tsp smoked paprika
- 2 tbsp minced parsley
- 1 tsp baking powder
- 1/4 cup coconut flour
- 2 tbsp all purpose flour
- 1/3 cup olive oil
- 1/4 cup plus 2 tbsp water
- salt and pepper to taste
- lemon sliced into wedges
Add 2 tbsp of oil and add to a skillet. Heat over medium heat. Add the onions and garlic and cook until soft.
Move onion and garlic mixture to a bowl and add rock shrimp, flours, parsley, baking powder, paprika, salt, pepper and water.
Set aside and cover with cloth for 10-15 minutes.
Heat the rest of the oil over medium heat. Form mixture into 2.5-3 inch diameter patties.
Cook for ~2 minutes on each side (until golden brown).
Place patties on paper towels or a paper bad to drain off excess oil.
Season with lemon.
Thursday, we slept in a little bit and then I made omelets for everyone. After that everyone headed out their separate ways, some to the airport, some to TPC and we headed back down home. We ended that night going out for sushi with David and his brother.
Friday (my grandma’s birthday), David and I headed to Orlando for the Food Wine Conference where we are currently. He’s never been to a blogging conference before so this will be a huge culture shock to him LOL.
Para Empezar, Las Tapas (Appetizers/tapas) –
- Apple, Chorizo, and Manchego Crostini by Hezzi-D’s Books and Cooks
- Champiñones al Ajillo by Culinary Adventures with Camilla
- Chorizo and Sweet Potato Spanish Tortilla Bites by Cupcakes & Kale Chips
- Citrus & Fennel Marinated Olives by Go Epicurista
- Clams Casino Dip with Bacon by Girl Abroad
- Crab Enchilado Empanadas with Avocado Cream by Gourmet Everyday
- Deviled Eggs with Shrimp by Our Good Life
- Gambas al Ajillo (Garlic Shrimp) by Pook’s Pantry
- Garlicky Shrimp with Pancetta Olive Oil by Grumpy’s Honeybunch
- Gazpacho Cucumber Bites by A Mind Full Mom
- Gildas Picantes – Spicy Anchovy Olive Skewers by Food Lust People Love
- Herbed and Spiced Almonds by Get the Good Stuff!
- How to make Beef Sweet Sour Meatballs with Pineapple for #SundaySupper by Asian In America
- Manchego Cheese & Chorizo Bites with Saffron Alioli by Hardly A Goddess
- Margarita Ceviche by The Crumby Cupcake
- Pinchos Morunos (Spanish Pork Skewers) with Mojo Picon by Curious Cuisiniere
- Roasted Bell Pepper Goat Cheese Bites by She Loves Biscotti
- Roasted Eggplant and Piquillo Pepper Toasts by Take A Bite Out of Boca
- Roasted Red Peppers and Anchovies with Bruschetta by The Hungry Goddess
- Seared Scallops with Shredded Manchego and a Bleu Cheese Crumble by The Freshman Cook
- Serrano Ham & Goat Cheese Croquettes by My World Simplified
- Serrano Ham Bites with Melon and Cheese by Palatable Pastime
- Shrimp Romesco Bites by Cooking On The Ranch
- Smoked Sardine Crostini by Cindy’s Recipes and Writings
- Spanish Garlic Shrimp by Life Tastes Good
- Tomato Gazpacho With Fried Avocado Bites by Nik Snacks
- Tortilla de Camarones by The Healthy Fit Foodie
- Tortilla Española by Monica’s Table
- White Wine Marinated Steak with Blue Cheese by Caroline’s Cooking
- Zanahorias Aliñadas (Spanish Marinated Carrots) by Tara’s Multicultural Table
Postres (Desserts) –
- Buñuelos de Viento by Dessert Geek
- Chocolate Orange Macarons by Gluten Free Crumbley
- Chocolate Toasts with Apricot Jam by The Wimpy Vegetarian
- Churro Bites with Chocolate Sauce by Angels Home Sweet Homestead
- Churro Cupcakes by Pies and Plots
- Mini Vanilla Flans by That Skinny Chick Can Bake
- Mini Dulce de Leche Cheesecakes by The Redhead Baker
Bebidas (Drinks) –
- Tinto de Verano ~ A Sangria alternative by An Appealing Plan
Plus Alcachofas al Ajillo – Garlicky Artichokes – and Spanish Tapas Recipes from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board