To speed up the recipe, you can also buy pre-cooked shrimp–then all that needs to be done is assembly!
- 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)
- 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.
- 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.
The arepas can keep a few days in the fridge. Pop them in the oven at 400 to reheat until crisp on the outside.
- 1 1/2 cup masa harina (fine corn flour)
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- Preheat the oven to 350 degrees.
- 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.
- 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.
- Cool enough to handle, then serve. Or save the arepas for another night.