Dear Mark Bittman,

My husband is your biggest fan. We love the Minimalist articles in the NYT. I know this is not news or unusual. Last night we made your latest recipe for Tortillitas with Shrimp.

I am now your #2 fan.
I have loved your no-knead bread best and have thoroughly enjoyed most of your articles, but before last night did not fully understand all of the adulation.

Today: I am on board.
You rock.

My dinner last night got overwhelming praise from my foodie husband, and it was quick, tasty, and so so easy! Most people may not have chickpea flour in house- but we do- and we had frozen shrimp and fresh herbs. It was perfect.

Thank you for a fast, easy dinner that restored my confident love of cooking.

Sincerely,
Liz- your newest groupie

PS. I am still working on my food photography skills, so I apologize that my picture does not do your recipe justice. And what I mean by "working on-" is thinking about how I can make the picture better about 30 seconds before I need to take it...

Tortillitas With Shrimp

1/2 cup chickpea flour

1/2 cup white flour

1/2 teaspoon baking powder

Salt and freshly ground black pepper

Water (1-1.5c)

1/3 cup chopped onion or scallions (I used ~1/4c scallions)

About 1/2 cup raw shrimp, chopped, or scallops or other shellfish or fish

2 to 3 tablespoons chopped chives, parsley, thyme or cilantro (I used 3T parsley)

Olive oil (used 1.5Tbsp).

1. In a bowl, combine flours and baking powder with salt and pepper. Add a little more than a cup of water and stir to combine; consistency should resemble pancake batter (if batter is too thick, add more water, a little at a time). Stir in the onions, chopped shrimp and herbs.

2. Put a large nonstick skillet over medium-high heat and film its bottom generously with olive oil. When oil is hot, pour in half the batter until it fills center of pan; spread gently with a spoon to form a large pancake.

3. Cook about 3 minutes, or until pancake is set around edges; flip pancake and continue cooking for another 3 minutes, then flip it again and cook for another 30 seconds or so, until it is crisp on outside but still moist inside. Remove from pan and serve immediately, while remaining batter cooks.

Yield: 4 or more servings (we just made 2 pancakes).

For 1 serving (1/2 recipe)
Energy | 386.7 kcal 23%
Protein | 26.0 g 52%
Carbs | 38.8 g 30%
Fiber | 3.8 g 15%
Fat | 13.5 g 21%
Water | 83.8 g 3%

Vitamins (37%)
===========================================
Vitamin A | 1003.2 IU 43%
Folate | 170.2 µg 43%
B1 (Thiamine) | 0.4 mg 36%
B2 (Riboflavin) | 0.2 mg 21%
B3 (Niacin) | 4.5 mg 32%
B5 (Pantothenic Acid)| 0.5 mg 11%
B6 (Pyridoxine) | 0.2 mg 17%
B12 (Cyanocobalamin) | 1.0 µg 41%
Vitamin C | 13.4 mg 18%
Vitamin D | 129.2 IU 65%
Vitamin E | 2.7 mg 18%
Vitamin K | 116.8 µg 130%

Minerals (32%)
===========================================
Calcium | 72.7 mg 7%
Copper | 0.5 mg 55%
Iron | 5.2 mg 29%
Magnesium | 81.2 mg 26%
Manganese | 0.6 mg 36%
Phosphorus | 287.4 mg 41%
Potassium | 440.3 mg 9%
Selenium | 44.9 µg 82%
Sodium | 144.9 mg 10%
Zinc | 1.9 mg 24%

Lipids (30%)
===========================================
Saturated | 1.9 g 9%
Omega-3 | 0.6 g 52%
Omega-6 | 1.8 g 16%
Cholesterol | 129.2 mg 43%