Spanish Tortillitas De Camarones (Shrimp Cakes) - cooking recipe

Ingredients

1/2 cup flour
2 large eggs
5 tablespoons water
1 bunch scallion, finely chopped
2 tablespoons parsley, finely chopped
1/2 lb shelled small shrimp, chopped
salt
ground pepper
paprika
olive oil (for frying)

Preparation

Mix the flour and the eggs in a bowl.
Add water and stir into a smooth batter.
Add scallions, parsley and shrimp.
Season with salt, pepper and paprika.
Let stand to rest for half an hour or more.
Heat olive oil in a frying pan.
Spoon in about 2 tablespoons of batter at a time, flatten with the back of the spoon into a thin pancakes.
Fry on each side until golden.
Serve immediately.
*note*: I ask Chef Kate if she used Pam for her griddle method. Here is her reply:
\"Just dry--using the smooth plates of an electric waffle iron with removable plates-I got it good and hot and then cooked them, letting them cook on one side and then turning only once - No sticking and really delicious and a lot less calories and fat.\".