Ingredients with Measurements:
- 2 cups pre-cooked cornmeal
- 2 cups warm water
- 1 tsp salt
- 1 lb shrimp, peeled and deveined
- 1 mango, peeled and diced
- 1/2 red onion, diced
- 1 jalapeño, seeded and diced
- 1/4 cup chopped fresh cilantro
- 2 tbsp lime juice
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Cutting board
- Knife
Step-by-step instructions:
1. In a mixing bowl, combine the pre-cooked cornmeal, warm water, and salt. Mix until a dough forms.
2. Divide the dough into 8 equal portions and shape each portion into a ball.
3. Flatten each ball into a disk about 1/2 inch thick.
4. Heat a non-stick skillet over medium heat. Cook the arepas for about 5-7 minutes on each side, until golden brown and crispy.
5. In a separate bowl, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and olive oil. Season with salt and pepper to taste.
6. Season the shrimp with salt and pepper. Heat a non-stick skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side, until pink and cooked through.
7. To assemble, place a cooked arepa on a plate, top with cooked shrimp, and spoon the mango salsa over the top.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Skillet: Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 10g
Carbohydrates: 60g
Protein: 30g
Substitutions for ingredients:
- Instead of shrimp, you can use chicken or tofu.
- Instead of mango, you can use pineapple or papaya.
- Instead of red onion, you can use shallots or green onions.
- Instead of jalapeño, you can use serrano or habanero peppers.
Variations:
- Add avocado slices on top of the shrimp.
- Substitute the mango salsa with a tomato and avocado salsa.
- Add a fried egg on top of the arepa for a breakfast twist.
Tips and tricks:
- Make sure the skillet is hot before adding the arepas to prevent sticking.
- Use a non-stick skillet to prevent the arepas from breaking apart.
- You can make the arepas ahead of time and reheat them in the oven before serving.
Storage instructions:
Store the cooked arepas and shrimp separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the arepas in the oven at 350°F for 5-7 minutes until heated through. Reheat the shrimp in a skillet over medium heat for 2-3 minutes until heated through.
Presentation ideas:
Serve the arepas on a colorful plate with the shrimp and mango salsa on top. Garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
- Serve with a side of black beans and rice.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Plantain chips
Troubleshooting advice:
- If the arepas are too dry, add a little more warm water to the dough.
- If the arepas are falling apart, make sure the skillet is hot enough before adding them.
Food safety advice:
- Make sure the shrimp is fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Arepas are a traditional dish from Colombia and Venezuela, made from pre-cooked cornmeal and water. They are a staple food in these countries and are often served with various toppings.
Flavor profiles:
The arepas have a crispy exterior and a soft, doughy interior. The shrimp is seasoned with salt and pepper and has a slightly sweet flavor. The mango salsa is sweet and tangy with a little bit of heat from the jalapeño.
Serving suggestions:
Serve the arepas with the shrimp and mango salsa on top for a delicious and colorful meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Venezuelan