Peruvian Shrimp Pupusa - | WBTV Charlotte

Peruvian Shrimp Pupusa

Presented by Chef Aaron Rivera, The Chrome Toaster

For the masa:

2 cups white maseca flour

2.5 cups water

2 pinches kosher salt

1 pinch mixed herbs

Mix all ingredients in the kitchen aid with the paddle attachment for about 3 min on medium speed.  Should be the consistency of wet sand.  Take out and set aside to rest.

For the cheese filling

1 cup grams shredded mozzarella cheese

1 pinch of salt

2 pinches of mixed herbs

sprinkle of water.

Mix with paddle attachment for 2 minutes with a sprinkle of water to break down the cheese.

1# of peeled and deveined 16/20  shrimp

Lay shrimp side by side and skewer both ends. This prevents curling while cooking.

Tapas 51 sauce (only can be purchased at the store)

1 each Hass Avocado

 1 tsp evoo

Salt and pepper to taste

 

Peruvian Shrimp Pupusa

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