Instructions: Into a large mixing bowl, sift the flour, chickpea flour, baking powder, salt, and pepper.

In a saute pan set on a medium-high heat, add the olive oil and saute the green onions until soft, about 2 minutes. Add the green onions, parsley, Essence, and the shrimp to the dry ingredients. Slowly add the milk and stir to make a batter. Cover and let rest for 1 1/2 hours.

In a large saute pan set over a medium-high heat, add enough oil to coat the bottom of the pan. Spoon 2 tablespoons of batter into the pan and cook until bubbles form, about 2 minutes. Turn and cook until golden brown, about 2 minutes on the second side. Drain on paper towels and repeat with the remaining batter.

Serve hot with Cilantro and Lime Crema.

For Cilantro and Lime Crema: In a mixing bowl, combine all the ingredients and stir well to blend.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.