Mirabel Shrimp and Chick Pea Fritters
From Fishery Products International, fisheryproducts.com

Yield: 10 servings

24 medium shrimp, peeled, tail-on and deveined
2/3 C. chick peas or garbanzo beans (1/4 lb.), picked over
1 medium yellow onion, chopped
1/2 C. loosely packed fresh cilantro leaves
3 drained bottled pimento peppers
1 1/4 t. salt
2 large eggs, lightly beaten
1 1/2 C. Panko breadcrumbs

Soak peas in water to cover by 2 inches, at least 8 hours and up to 12. Drain in a colander and set aside. Pulse peas, onion, cilantro, peppers and 1 teaspoon salt in this order in a food processor until finely chopped but not pureed. Transfer to bowl. Toss shrimp with remaining 1/4 teaspoon of salt. Press a scant tablespoon pea mixture around each shrimp, encasing it in a thin, even layer but leaving the tail and shell (exposed. Transfer to a baking sheet.  

Put eggs and breadcrumbs in two separate, shallow bowls. Holding one shrimp by the tail, dip coated portion of the shrimp first into egg, letting excess drip off, and then into crumbs. Coat remaining shrimp in the same manner and place on a baking pan to hold. Cook fritters by deep-frying in oil at 350 F for 2—3 minutes. Serve with salsa and/or sour cream.

Wine Pairing: Northwest Cellars Sparkling Wine “Brut” 2001, Washington State
This pale gold, late- released bubbly has creamy lemon curd flavors and delicious palate-cleansing acidity—just the right touch for the fritters.

Copyright 2013 Talcott Communications. Reprinted with permission. All rights reserved.  www.Chefmagazine.com