Chef Gail Hall from Seasoned Solutions whips up Arepas with Salsa Verde and Grilled Shrimp in the CTV Morning Live Kitchen. Click here to learn more about Seasoned Solutions.
Arepas with Salsa Verde and Grilled Shrimp
Serves 4
- 2 to 3 cups Masa Harina (corn flour, not corn meal)
- 2 cups Water
- ½ cup Monterey Jack (or similar cheese) coarsely grated
- 1 ½ tsp Salt
- ½ tsp Baking Powder
- Vegetable Oil for Frying
- Cilantro sprigs for garnish
- Sour cream
- 8 to 12 medium Shrimp, raw, peeled tail on
Directions: Combine the masa harina, water, grated cheese, salt and baking powder in a large bowl and mix well. Cover the bowl and set aside for 5 minutes. Mixture should be firm and easy to mold and hold shape. If not, more corn flour may be required.
Form the dough into 12 balls. Flatten the balls slightly between your palms (to about 1” to 1 ½” thickness). Heat a skillet and when hot, add enough oil to a height of ¼”. Heat oil until hot and sauté arepas for 3 minutes on each side, until golden and crispy.
Drain on paper towels. Repeat with remaining arepas. Keep warm in a 250 F oven until ready to serve. Top with Salsa Verde and sour cream. Grill shrimps on hot barbecue or quickly pan fry with some butter fry until pink. Add to the top of the finished arepas.
