-
To make the yogurt aioli, finely mince 1 clove of garlic, add it to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of lemon juice, 1/2 teaspoon of dried parsley, season with a generous pinch of sea salt and freshly cracked black pepper, and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge
-
To make the batter, add 1/2 cup of all-purpose flour to a bowl, make a well in the middle and add 1 organic egg, beat the egg and then add 2 tablespoons of beer, mix everything together, then add 1 finely minced clove of garlic and 1/2 onion finely diced, mix everything together
-
Grab 15 uncooked jumbo shrimp that have been peeled and deveined, finely chop the shrimp into small pieces and add to the bowl, season everything with 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried parsley, 1/2 teaspoon of sea salt and freshly cracked black pepper, and mix everything together until well mixed
-
Heat a small non-stick frying pan with a medium-high heat and add a 1/4 cup of extra virgin Spanish olive oil, once the oil get´s hot start adding spoonfuls of the batter into the pan, cook in batches so you don´t over-crowd the pan, cook each fritter for about 1 1/2 minutes per side, transfer to a plate with paper towels
-
Add the yogurt aioli to a bowl and place it on a plate, decorate the shrimp fritters on the plate and garnish with a couple slices of lemon
-
Enjoy!