Arepas with Jalapeño Jack and Grilled Shrimp

Arepas with Jalapeño Jack and Grilled Shrimp

prep time

minutes
cook time

minute
servings
6

Ingredients



















Cooking Instructions

For shrimp:


1

Combine paprika, garlic, cumin, salt, pepper, and 1/4 cup olive oil in medium bowl. Stir in shrimp. Refrigerate 30 minutes to marinate.


For arepas:


1

Process corn in a food processor until fine. Transfer to bowl and mix in semolina, cheese, sugar, salt, baking powder and jalapeños. Mix milk with 1 teaspoon of hot water and stir into the corn mixture. Divide dough into 10 to 12 balls, 1 1/2 ounces each; flatten into 2-inch diameter cakes.


2

Heat 1/2 tablespoon of olive oil in large nonstick sauté pan. Fry half the arepas until brown on one side, about 1 minute. Turn and brown other side. Remove from pan and keep warm. Repeat with remaining olive oil and arepas.


3

To complete recipe, drain shrimp and discard marinade. Grill the shrimp until just done, 2 to 3 minutes. Place a shrimp on top of each arepa; garnish with cilantro.


Ingredients



















Cooking Instructions

For shrimp:


1

Combine paprika, garlic, cumin, salt, pepper, and 1/4 cup olive oil in medium bowl. Stir in shrimp. Refrigerate 30 minutes to marinate.


For arepas:


1

Process corn in a food processor until fine. Transfer to bowl and mix in semolina, cheese, sugar, salt, baking powder and jalapeños. Mix milk with 1 teaspoon of hot water and stir into the corn mixture. Divide dough into 10 to 12 balls, 1 1/2 ounces each; flatten into 2-inch diameter cakes.


2

Heat 1/2 tablespoon of olive oil in large nonstick sauté pan. Fry half the arepas until brown on one side, about 1 minute. Turn and brown other side. Remove from pan and keep warm. Repeat with remaining olive oil and arepas.


3

To complete recipe, drain shrimp and discard marinade. Grill the shrimp until just done, 2 to 3 minutes. Place a shrimp on top of each arepa; garnish with cilantro.


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