Crispy Shrimp And Scallion Fritters

In a saucepan, combine shrimp with water to cover and bring just to a boil over high heat. Quickly lift out shrimp with a slotted spoon and set aside. Reserve 1 cup cooking water and allow to cool. Discard remaining water.

In a bowl, combine flour, parsley, scallions and paprika. Whisk in reserved water and season with salt. Mixture should be slightly thicker than pancake batter. Cover and refrigerate 1 hour.

Mince shrimp and mix with batter. Heat oven to 200 degrees F.

Pour oil to a depth of 1 inch in a heavy skillet and heat. Add batter one tablespoon at a time, immediately using the back of a spoon to spread each into a round about 31/2 inches in diameter. Fry, turning once, about a minute on each side, until golden and crisp around edges.

Drain briefly, then place on an oven-proof platter lined with absorbent paper and place in oven to keep warm. Repeat until batter is used. Serve warm.