Los Remos’ Shrimp and Seaweed Fritters

In the streets of Algeciras and Cάdiz, in Spain, these sweet and tender, thin and lacy tortillitas, made from a perfectly seasoned batter studded with live, thin-shelled, shrimplike crustaceans called camarones (Palaemonetes varians), were once a simple street food. The shrimp were pulled up in nets in neighboring estuaries, dropped into a chickpea flour-based batter, fried in olive oil, and eaten hot. Today they are a popular tapa everywhere in Andalucia.

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