Mexi-Cali Shrimp Scampi

To prepare Arepa, fit a half sheet pan with metal rack and set aside. In medium bowl, whisk together arepa flour and salt. Slowly add warm water and milk, stirring until the dough comes together. The texture will be similar to mashed potatoes. Cover and let stand at room temperature for 15 minutes. Preheat oven to 350°F. Moisten hands and form dough into 3-inch patties, about ½-inch thick. Heat canola oil in a 14-inch sauté pan. Working in batches of three, slide arepas into pan, cooking until bottoms are browned, about 4-5 minutes. Flip and cook until reverse sides are golden. Place finished arepas on prepared pan and bake for 10 minutes. Hold warm until ready to serve.

To prepare Blackened Panela Cheese, heat canola oil over medium heat in 14-inch sauté pan. Dredge sliced panela cheese in seasoning on both sides. Working in batches of four, cook slices until bottoms are toasted, about 2 minutes. Flip and cook reverse side another 1-2 minutes. Remove from pan and cool on parchment lined plate. Cut cooled panela into ½-inch dice.

To prepare Roasted Garlic and Tomatoes, cook garlic cloves in small pot of oil until golden. Strain and set aside. Toss grape tomatoes in oil and roast until blistered, about 10 minutes.

To prepare Shrimp Scampi, heat oil in sauté pan. Add garlic and sauté until it turns golden. Add shrimp and cook one side until it turns pink. Add 4-5 roasted garlic cloves. Turn shrimp and deglaze with white wine. Add chipotle purée and diced panela cheese, tossing to coat thoroughly. Add roasted tomatoes and mound with butter, stirring to create a creamy sauce. Toss with chopped cilantro.

To serve, arrange shrimp, garlic and tomatoes in serving bowl. Top with sauce and garnish with grated cotija cheese and arugula. Serve with warm arepas on side.

Recipe developed by Mary Grace Viado, Village Tavern, Birmingham, Ala. – Winner, Cal-Mex Category, CADairy2Go