Ease of preparation rating: Medium.
Yield: 6 servings.
Ingredients:
1 red pepper, chopped
1 jalapeño pepper, seeded and diced
½ cup (120 ml) chopped tomatoes
¼ red onion, chopped
2 tablespoons (15 ml) lime juice
1 tablespoon (15 ml) orange juice
2 tablespoons (30 ml) olive oil
2 cloves garlic, finely sliced
24 (16-20 size) shrimp, peeled and deveined
1 tablespoon (15 ml) chopped fresh cilantro
Salt and pepper
6 warm Arepas
1 tablespoon (15 ml) fresh lemon juice
1 cup (240 ml) mozzarella, grated
Method:
In a medium bowl, make a vegetable mixture by combining red pepper, jalapeños, tomatoes, red onion, lime juice and orange juice.
Heat olive oil in a medium frying pan over medium-high heat.
Add garlic to the pan and cook for one minute, stirring constantly.
Add shrimp and cook for one minute on each side, until browned.
Add vegetable mixture to the pan and cook for two minutes, stirring constantly.
Remove the shrimp from the pan and set aside, then remove the tails and cut into halves.
Continue to cook the vegetables for three to four minutes, or until liquid has reduced, then return the shrimp to the mixture.
Stir in cilantro, season with salt and pepper and remove from heat.
Slice arepas in half horizontally, and spoon shrimp mixture on the bottom half of the arepa.
Top the shrimp with lemon juice and mozzarella allow it to melt for 1 minute before adding the top half of the arepa.
Serve immediately.
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