Arepas with Jalapeño Jack & Grilled Shrimp

  • Photo and Recipe courtesy of <a href='' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 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 Tbsp. olive oil, divided
  • 20 large (16-20 count) shrimp, peeled and deveined
  • Arepas:

  • 1-1/8 cups fresh corn kernels
  • 3/4 c. semolina
  • 3/4 c. (about 3 oz.) jalape&ntilde;o jack cheese, grated
  • 2 tablespoons sugar
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1-1/2 jalape jalape&ntilde;os, 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 jalape&ntilde;os. 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 saut&eacute; 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.