Cajun Prawn Arepasby Elissa Jewell on November 9, 2019
Arepas are a traditional Latin American dish popular in Colombian and Venuzuela. They’re small pancakes made out of corn meal topped (or stuffed) with fillings.
Because you have unlimited amounts of variety in what you put on your arepas, they can be made to be very low in fat or more balanced. With this recipe, I’ve provided nutritional information for the lowest calorie and fat option, and then another nutritional panel for those of you who need more fats and calories or require more of a balanced macro meal.
If your calorie needs are far higher, you might consider having more than one serving. I guarantee you’ll have no problems getting this recipe down!
500g of raw prawns, peeled
2 whole tomatoes, finely diced
1 brown onion, finely diced
1 tablespoon of olive oil
4-5 cloves of garlic
1 cup finely diced, fresh cilantro
1/2 tablespoon each of smoked paprika and cumin
Arepa Pan brand corn flour
Start making the arepas based upon the directions on the package for the Arepa Pan. Once you have your arepas formed, start making the cajun prawn topping.
Heat up the oil in a heavy saucepan and then add the tomatoes, onions and garlic. Heat through and keep moving until the vegetables have softened and formed a chunky sauce, then add your raw prawns and cook for a further 4-5 minutes, stirring thoroughly.
While you are cooking the prawns, cook the arepas as per pan instructions so that both of the elements are ready at the same time. You may need to let the prawn dish rest for a few minutes to ensure that they are both ready.
Perfectly cooked prawns are white and “pop” in your mouth when you bite them. Once these are ready, take the pan off the heat to cool slightly so that they don’t continue to cook.
Once both elements have been completed, load up your arepas with the filling and add avocado if desired..
Recipe serves 4, which is 2 arepas and 1/4 of the filling
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