Spanish Tortillitas – Summer Shrimp Fritters

Ingredients

• 16 large shrimp, de-skinned, de-veined, and then chopped into small pieces, about a scant cup (reserve skins and if they have heads, reserve them as well)
• pinch of saffron threads
• 1/2 cup flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 cup shrimp broth (from reserved skins and heads)
• 1/2 cup onion, finely diced
• 1 garlic clove, pressed or finely minced
• 2 tbsp fresh parsley, finely diced

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