Arepas with Jalapeño Jack and Grilled Shrimp
Makes 6 servings.
- 1 tbsp. smoked Spanish paprika
- 1 tbsp. garlic, minced
- 1 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 c. plus 1 tablespoon olive oil, divided
- 20 large (16-20 count) shrimp, peeled and deveined
- 1 1/8 c. fresh corn kernels
- 3/4 c. semolina
- 3/4 c. (about 3 ounces) Jalapeño Jack cheese, grated
- 2 tbsp. sugar
- 1 tsp. salt
- 1 tsp. baking powder
- 1 1/2 jalapeños, cored and minced
- 1/4 c. milk
- 20 fresh cilantro sprigs
For shrimp, combine paprika, garlic, cumin, salt, pepper, and 1/4 cup olive oil in medium bowl. Stir in shrimp. Refrigerate 30 minutes to marinate.
For arepas, process corn in a food processor until fine. Transfer to bowl and mix in semolina, cheese, sugar, salt, baking powder and jalapeños. Mix milk with 1 teaspoon of hot water and stir into the corn mixture. Divide dough into 10 to 12 balls, 1-1/2 ounces each; flatten into 2-inch diameter cakes.
Heat 1/2 tablespoon of olive oil in large nonstick sauté pan. Fry half the arepas until brown on one side, about 1 minute. Turn and brown other side. Remove from pan and keep warm. Repeat with remaining olive oil and arepas.
To complete recipe, drain shrimp and discard marinade. Grill the shrimp until just done, 2 to 3 minutes. Place a shrimp on top of each arepa; garnish with cilantro.