Shrimp Salad Arepas with Sugar Snap Peas and Avocado

Shrimp Salad Arepas with Sugar Snap Peas and Avocado

Serving Size: Makes 2 (very stuffed) sandwiches

To speed up the recipe, you can also buy pre-cooked shrimp–then all that needs to be done is assembly!

Ingredients

  • ½ pound shrimp, peeled and deveined ¼ cup mayonaisse
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lime juice
  • ¼ teaspoon salt
  • ½ cup roughly chopped sugar snap pea pods
  • ½ avocado, thinly sliced
  • 2 Arepas (recipe follows)

Instructions

  1. Bring a medium saucepan filled with salted water to a boil. Add the shrimp and turn off the heat. Let the shrimp rest in the water for 3-5 minutes, until cooked through. Drain and rinse the shrimp under cold water. Roughly chop. Meanwhile, in a medium mixing bowl, whisk together the mayo, mustard, lemon juice, and salt. Mix in the chopped shrimp and snap peas.
  2. Slice the arepas in half widthwise, leaving just the end still attached. Stuff the arepas with a spoonful of shrimp salad and a few slices of avocado on top. Serve with hot sauce on the side and a wedge of lime.
http://feedmephoebe.com/2012/01/shrimp-salad-arepas-with-sugar-snap-peas-and-avocado/

Arepas

Serving Size: Makes 4 Medium-Sized Arepas

The arepas can keep a few days in the fridge. Pop them in the oven at 400 to reheat until crisp on the outside.

Ingredients

  • 1 1/2 cup masa harina (fine corn flour)
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil

Instructions

  1. Preheat the oven to 350 degrees.
  2. Combine the masa harina and salt in a medium mixing bowl. Add 1 1/2 cups of room temperature water. Stir well to combine, then let sit for 5 minutes. Heat the oil over medium-high heat in a large, well-seasoned cast iron or nonstick pan. Divide the arepa dough into four balls. Flatten each into a 4-inch disk. Add to the pan.
  3. Cook on each side for 7-8 minutes, until the arepa has formed a crust and is quite golden, adjusting the heat if it starts to burn on the bottom. Finish in the oven for 5 minutes. If not using an oven-proof skillet, you can place the arepas directly on the racks or on a baking sheet.
  4. Cool enough to handle, then serve. Or save the arepas for another night.
http://feedmephoebe.com/2012/01/shrimp-salad-arepas-with-sugar-snap-peas-and-avocado/

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