For the Arepas 1½ cups pre cooked white cornmeal 1¼ cups warm water 1½ tsp kosher salt
For the Shrimp 1 lb large shrimp, peeled and deveined ¼ cup fresh cilantro ¼ cup fresh parsley 1 Tbsp garlic 2 tsp ground cumin 2 tsp paprika 2 Tbsp lemon juice ¼ cup olive oil 1½ tsp kosher salt
For the Ají Verde Emulsion ½ cup mayonnaise 2 tsp garlic ½ cup fresh cilantro ¼ cup olive oil ¼ tsp fine sea salt ¼ cup cotija cheese, grated 3 Tbsp jalapeños, seeds and membranes removed 1 Tbsp lime juice
For Garnish 1 cup queso blanco fresco ¾ cup feta, crumbled 1 medium ripe avocado, sliced or diced 3 Tbsp crispy fried shallots (shop bought)
Instructions
1. Make the arepasCombine cornmeal, water, and salt. Rest for 5 minutes. Form into 4 disks, 1⁄2-inch thick. Griddle for 4–5 minutes per side until golden. Finish in a 350°F oven for 8–10 minutes until cooked through.
2. Marinate and grill the shrimpBlend herbs, garlic, spices, lemon juice, olive oil, and salt. Lightly coat the shrimp and marinate for 10–15 minutes. Grill for 1–2 minutes per side until just opaque.
3. Make the Ají Verde Add mayonnaise, cilantro, jalapeños, garlic, grated cheese, lime juice, and salt to a high-speed blender or food processor. Blend until completely smooth and bright green. Taste and adjust heat by adding reserved jalapeño seeds if desired.
ASSEMBLY 1. Slice warm arepa halfway to form a pocket. 2. Add grilled shrimp and a spoon of Ají Verde. 3. Finish with Queso Blanco and a light Feta crumble. 4. Add avocado slices, a squeeze of fresh lime juice, and crispy shallots. Serve immediately.
