Sunday Brunch: Shrimp Arepas Recipe
How to make the best meal of the week even better.
Making arepas on a Sunday morning is a great activity for a group. Making the dough, then shaping, frying, and filling can all be done with a glass in hand. And no individual task is too daunting, making this a great brunch for guests who cannot stay out of the kitchen, or even some anxious youngsters. Masarepa is a precooked corn flour that can be found at most South American markets, or online.
- Yield:4
- Active time: 45 minutes
- Total time:1 hour 5 minutes
Ingredients
- Arepas:
- 2 cups masarepa
- 1 teaspoon salt
- 3 cups hot water
- vegetable oil for skillet or griddle
- Shrimp:
- 1 teaspoon vegetable oil
- 1 shallot, minced
- 1 clove garlic, minced
- 1 small long chili, minced
- 1 pound peeled and deveined shrimp
- 1 lime, juiced
- salt to taste
- sliced avocado, optional
- diced tomato, optional
- thinly sliced scallions, optional
- Bibb lettuce leaves, optional
Directions
-
1.
Place masarepa and salt in a large bowl and mix to combine. Slowly pour hot water into masarepa, mixing with a fork until dough comes together. Roll into a log, wrap in plastic, and let rest 20 minutes.
-
2.
Once arepas, have rested divide in half, then divide each half into 8 pieces. Shape into short cylinders (like a hockey puck) then wrap individually in plastic wrap if not using right away.
-
3.
Preheat oven to 350°F. Heat a thin layer of vegetable oil in skillet or griddle over medium-high heat and sear each arepa until just beginning to brown, then transfer to oven. Allow to bake for 20 minutes.
-
4.
While arepas are in the oven, prepare shrimp by heating oil in a skillet over medium high heat, add shallot, and cook until beginning to soften, about 4 minutes. Add garlic and chili and cook until fragrant, about 4 minutes. Add shrimp and lime juice and cook until shrimp are pink and starting to become firm, about 7 minutes. Season to taste with salt. Once arepas are cooked, split and fill with shrimp and any or all of the optional garnishes.
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