Mexicolombian Pasta Salad and Shrimp

Name: Mexicolombian Pasta Salad and Shrimp
Prep time: 50 min
Cook time: 20 min
Yield: 4
Cuisine: Internacional
Ingredients: 400 grams La Moderna® pasta, rotini; 200 grams lettuce, disinfected; 50 grams arugula, disinfected; 1 can artichoke heart, drained, cut into bite-sized pieces; 8 pickles, fresh and tender, cut into quarters lengthwise; 1/4 red onions, cut into very thin julienne strips; 1 orange bell pepper, cut into julienne strips; 32 cherry tomatoes; 32 cape gooseberries; 50 grams radish sprout; 140 grams goat cheese, with scallions and cilantro, in balls; 1 pomegranate; 1 Mexican peanut brittle; 500 grams shrimp, small, headless, peeled, and deveined; fines herbs, for the shrimp; salt, for the shrimp; 1/2 tablespoons butter, for the shrimp; 1 cup corn masa flour, precooked PAN corn flour (for the arepas); 1 cup light milk, warm, for the arepas; 1/2 cups cincho cheese, grated, for the arepas; 1 teaspoon salt, for the arepas; 1/2 cups extra virgin olive oil, for the dressing; 1/2 cups lime juice, for the dressing; 1/3 cups white vinegar, for the dressing; 2 tablespoons honey, for the dressing; 1 tablespoon lime zest, for the dressing; 1 teaspoon oregano, for the dressing; salt, and pepper, for the dressing

In this pasta salad, nutritious and delicious explosions of flavors, textures, and colors come together to delight all your senses. The ingredients combine perfectly to create a rich dish that includes all food groups. Additionally, it is a fusion with Colombian flavors, as it features the sweet and sour taste of uchuvas and is accompanied by soft arepas.

Reviewed by Editorial Team of Kiwilimón

Published: 11-08-2016

Preparation

30 mins

20 mins

Medium

Cook the pasta al dente according to the instructions on the box. It takes about 15 minutes to be ready. When it is al dente, drain the cooking water and let it cool. Marinate the shrimp in a bowl with the herbs, salt, and pepper. Set aside. To prepare the dressing, mix all the ingredients in a small bowl using a whisk until an emulsion forms and set aside. To prepare the arepas, mix in a small bowl the precooked corn flour, the queso de cincho, and salt. Gradually add the warm milk and knead continuously with your hands or with the help of a food processor. Once the dough is ready, let the mixture rest for 5 minutes. Then, take a piece of dough the size of a golf ball. Flatten it between your hands until you achieve a disk of approximately 5 cm in diameter and 1 cm thick. Cook the arepas on a griddle over low heat (3 minutes on each side or until golden brown). Serve them hot on a plate separate from the salad. In a salad plate, place a bed of lettuce and arugula. On top of these leaves, place 100 g of cooked pasta at room temperature. Decorate with artichoke hearts, pickles, onion, and peppers, making circular shapes. Place 8 cherry tomatoes, 8 uchuvas, and 8 balls of goat cheese evenly spaced around the plate. Sprinkle the sprouts and the pomegranate seeds to add more color and flavor to the dish. Crush the palanqueta and use it as a decoration to add a crunchy and sweet touch. The last thing you need to do is cook the shrimp. In a wok or a high-heat sauté pan, place the butter. Once it melts, add the marinated shrimp and stir regularly. After about 5 minutes, the shrimp should change to a pink color; once this happens, turn off the heat and serve the shrimp in the center of the plate with the pasta salad. Dress your salad to taste and enjoy!