Ingredients with Measurements:
- 2 cups of corn kernels
- 1/2 cup of all-purpose flour
- 1/2 cup of milk
- 1/4 cup of sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 cup of vegetable oil
- 1 pound of shrimp, peeled and deveined
- 1 can of coconut milk
- 1/4 cup of chopped cilantro
- 1 lime, juiced
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
- Non-stick skillet
Step-by-step instructions:
1. In a blender or food processor, blend the corn kernels, flour, milk, sugar, salt, cinnamon, and nutmeg until smooth.
2. Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil.
3. Pour 1/4 cup of the corn mixture into the skillet and cook for 2-3 minutes on each side or until golden brown. Repeat with the remaining mixture.
4. In a separate skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
5. Add the shrimp and cook for 2-3 minutes on each side or until pink and cooked through.
6. In a small saucepan, combine the coconut milk, cilantro, lime juice, salt, and pepper. Heat over medium heat until warm.
7. To serve, place a cachapa on a plate, top with shrimp, and drizzle with the coconut sauce.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Skillet: medium heat
- Saucepan: medium heat
Serving size:
- Makes 4 servings
Nutritional information:
- Calories: 540
- Fat: 33g
- Carbohydrates: 43g
- Protein: 22g
Substitutions for ingredients:
- Shrimp: chicken, beef, or tofu
- Coconut milk: heavy cream or half-and-half
- Cilantro: parsley or basil
Variations:
- Add diced bell peppers and onions to the shrimp for extra flavor.
- Substitute the shrimp with grilled chicken or beef.
- Add a dollop of sour cream on top of the cachapa for a creamy texture.
Tips and tricks:
- Make sure the skillet is hot before adding the corn mixture to prevent sticking.
- Use fresh corn kernels for the best flavor.
- Adjust the amount of sugar to your liking.
Storage instructions:
- Store leftover cachapas and shrimp in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Heat the cachapas in a skillet over medium heat for 1-2 minutes on each side or until warm.
- Heat the shrimp in a skillet over medium-high heat for 2-3 minutes or until warm.
Presentation ideas:
- Serve the cachapas and shrimp on a bed of lettuce for a colorful presentation.
- Drizzle the coconut sauce in a zigzag pattern on top of the shrimp for a restaurant-style look.
Garnishes:
- Chopped cilantro
- Lime wedges
- Diced tomatoes
Pairings:
- White wine, such as Sauvignon Blanc or Pinot Grigio
- Light beer, such as Corona or Modelo
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Avocado salad
Troubleshooting advice:
- If the cachapas are too thin, add more flour to the mixture.
- If the shrimp are overcooked, reduce the cooking time.
Food safety advice:
- Make sure the shrimp is fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Cachapas are a traditional Venezuelan dish made with fresh corn kernels.
Flavor profiles:
- Sweet and savory
- Creamy and tangy
- Spicy and aromatic
Serving suggestions:
- Serve as a main dish for lunch or dinner.
- Serve as an appetizer for a party or gathering.
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Region: Venezuelan