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.