1 yuca (cassava)

1 cup vegetable oil

1 Tbsp unsalted butter

2 Tbsp lemon juice

1 egg

1 Tbsp grated turmeric

¼ tsp ground oregano

½ tsp salt

½ tsp sugar

12 shrimp 16/20

2 Tbsp olive oil

½ tsp smoked paprika

½ tsp garlic powder

½ tsp onion powder

1) Grate the yuca with the larger side of the cheese grater.

2) In a bowl, mix the turmeric, egg, salt and sugar and whisk.

3) In a frying pan, heat the oil to medium/high temperature. Add 1 Tbsp of the arepita mix, flatten it with the spoon and shape in a circle.

4) Boil water with paprika, garlic, onion powder and salt. Cook the shrimp in the boiling water for 3 to 5 minutes.

5) Serve the shrimp on the arepitas, and enjoy.

*Chef’s Tip:

The arepitas can also be stored in the freezer and reheated in a pan or microwave when desired.