Mexican Arapas with Shrimp & Avocado Salsa


Corn Cake Ingredients
1 cup flour
½ cup cornmeal
1 tsp baking powder
¼ tsp salt & pepper
1 egg
2 tbsp vegetable oil
¾ cup milk (added a little at a time)

Added to top of cooked corn cakes:
Chihuahua Cheese
Roasted Pablano Peppers (sliced thin)

Shrimp & Avocado Salsa
Diced, fresh avocado
White Pepper (to taste)
Pico de Gallo
Fresh lime juice (squeezed over mixture)


Corn Cake Directions
Mix dry ingredients for corn cake, add egg, vegetable oil & milk (add a little at a time to determine how much milk is needed). Mix together to form batter. Add corn cake batter to a hot pan with oil to get the edges of the corn cakes a little crunchy. Flip corn cakes so that each side is cooked. Once corn cakes are cooked, add Chihuahua cheese and sliced, roasted poblano peppers and melt in oven until cheese is melted.

Shrimp & Avocado Salsa Directions
Assemble arapas (already with melted cheese & peppers) with shrimp and avocado salsa, sour cream, queso fresco cheese.

If serving for guests, corn cakes can be made ahead of time and when ready to serve, add cheese, peppers and melt in oven, then add the shrimp & avocado salsa. Serve!