Into a large mixing bowl, sift the flour, chickpea flour, baking powder, salt, and pepper.
In a sauté pan set on a medium-high heat, add the olive oil and sauté the green onions until soft, about 2 minutes. Add the green onions, parsley, Essence, and the shrimp to the dry ingredients. Slowly add the milk and stir to make a batter. Cover and let rest for 1 1/2 hours.
In a large sauté pan set over a medium-high heat, add enough oil to coat the bottom of the pan. Spoon 2 tablespoons of batter into the pan and cook until bubbles form, about 2 minutes. Turn and cook until golden brown, about 2 minutes on the second side. Drain on paper towels and repeat with the remaining batter. Serve hot with Cilantro and Lime Crema.
Yield: 4 servings