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Shrimp And Green Onion Pancakes With Cilantro And Lime Crema

  • Yield: 4 servings


  • 3/4 cup flour
  • 1/2 cup chickpea flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 tablespoons olive oil, plus additional olive oil for frying
  • 3/4 cup green onions, shaved
  • 2 tablespoons chopped parsley
  • Essence
  • 1/2 pound shrimp, peeled, deviened and finely chopped
  • 1 1/2 cups milk
  • Cilantro and Lime Crema


  • Into a large mixing bowl, sift the flour, chickpea flour, baking powder, salt, and pepper.
  • In a sauté pan set on a medium-high heat, add the olive oil and sauté 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 sauté 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.