Rachel Ray Magazine had a recipe for Shrimp and Scallion Pancakes and I just had to try them.  As as Rachel would say, "They are Delish!"   My husband and I loved them.  My kids not so much.  So this might be an Adult Only kind of meal.  They pancake part reminded me of a soft flavorful tortilla.  I also made a peanut dipping sauce.  Let me know what you think!

Shrimp and Scallion Pancakes with Peanut Dipping Sauce

ingredients

2 cups flour

1/2 teaspoon salt

1/4 cup plus 1 tsp toasted sesame oil

1 cup thinly sliced scallion greens (from 1 bunch)

6 ounces thawed frozen cooked shrimp, patted dry and finely chopped

4 tablespoons butter using a tablespoon at a time when frying pancakes

1 1/2  tablespoons peanut butter

2 tablespoons braggs apple cider vinergar or seasoned rice vinegar

1 tablespoon sugar

directions

In a small saucepan, boil 1 cup water. In a large bowl, combine the flour and salt. Stirring, slowly pour in 3/4 cup of the boiling water until just incorporated. Knead briefly until a dough forms, adding more water in very small increments if needed. Transfer to a floured work surface and knead for 1 minute more. Return to the bowl; cover with a damp cloth when not using dough.

Divide the dough into 4 pieces and shape each into a square. On a floured surface, roll 1 dough square into a 7-by-10-inch rectangle. Brush the top with 1 1/2 tsp. sesame oil; fold in half. Brush with 1 1/2 tsp. more sesame oil; fold in half again. Repeat with the remaining dough squares.

Roll each dough piece into an 8-by-11-inch rectangle. Distribute the scallions and shrimp lengthwise over half of each rectangle. Fold the other half over the filling; fold in half again. Roll into 9-inch pancakes.

In a skillet, heat 1 tbsp. butter over medium-high heat. Fry the pancakes 1 at a time, turning once, until golden, 5 minutes. Add more butter to the skillet as needed. Transfer the pancakes to paper towels to drain. Cut each one into 8 wedges.

For the dipping sauce: In a small bowl, combine the peanut butter, vinegar, sugar and 1 1/2 tbsp. water.  It may help to warm the peanut butter up for a few seconds in the microwave.  If you don't just mix really well.

Adapted from: http://www.rachaelraymag.com/recipe/shrimp-scallion-pancakes/

Enjoy!