Basil, parsley, walnut, parm, garlic, and olive oil. Right when the shrimp finish cooking, toss them with the pesto. Arepas are simple to make and the instructions are right on the pack of the package. The two brands I have found are Harina P.A.N or Masarepa. My two tips are to make them super thin and make sure to get some good browning. Then stuff them nice and full. The cabbage was just tossed in some red wine vinegar, garlic, and oregano and left in the fridge overnight. Yum! The brightness matched perfect with the pesto shrimp.
Pesto Shrimp Arepas with Pickled Cabbage
Arepas stuffed with basil parsley walnut pesto shrimp and a tart quick pickled cabbage
Servings: 3 arepas
- 2 cups shredded red cabbage
- 1 cup red vinegar
- salt pepper, oregano, and garlic
- 1 bunch basil
- 1 bunch parsley
- 2 cloves garlic
- 1/2 cup toasted walnut peices
- 1/2 cup grated parm
- 1/4 cup olive oil
- salt and pepper
- 1 pound shrimp peeled and deveined
- Harina PAN or other brand of arepa flour par-cooked cornmeal
- Make the cabbage – Mix everything in a jar and add a little water to cover the cabbage. Cover and put in the fridge overnight.
- Make the pesto – put everything into a blender or food processor and process until smooth.
- Make the shrimp – Toss them in a hot pan with a little oil or butter and season with salt and pepper. Cook about 3 minutes until cooked through. Toss in a bowl with the pesto.
- Make the arepas – Mix the corn flour according to the package instructions and make them into flat rounds of dough. Cook in a dry pan on high heat on both sides for about 5 minutes per side to brown. Split with a fork like an english muffin.
- Fill the arepas with the shrimp and cabbage and serve.