1 1/4 teaspoons
1 1/2 cups
Chick peas or garbanzo beans (1/4 lb), picked over
Medium yellow onion, chopped
Loosely packed fresh cilantro leaves
Drained bottled pimento peppers
Medium shrimp peeled, tail-on, and deveined
Large eggs, lightly beaten
Panko bread crumbs
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 of salt in this order in a food processor until finely chopped, not pureed, transfer to a bowl. Toss shrimp with remaining 1/4 teaspoon salt. Press a scant tablespoon pea mixture around each shrimp, encasing shrimp in a thin even layer but leaving tail (and shell) exposed, transfer to baking sheet.
Put eggs and breadcrumbs in 2 separate shallow bowls. Holding 1 shrimp by the tail, dip coated portion of shrimp first into egg, letting excess drip off, and then into crumbs. Coat remaining shrimp in same manner and place on a baking pan to hold. Cook fritters by deep-frying in oil at 350 degrees for 2 to 3 minutes. Serve with favorite salsa and or sour cream.