Arepas & Bacon Wrapped Shrimp w/ Salsa Verde and Chipotle Cream

COURSE #4 I've been making Arepas for some time, and I change how I make them quite often. I would be lying if I told you I knew the traditional way in which they were made. In fact, I wouldn't be surprised if the traditional way of making arepas was varied itself depending on what country, region, or even family you live in. But I may just be trying to make myself feel better for winging it.

Anyway, this dish has some smoky elements due to the chipotle cream and bacon. Its best to use fresh corn here for the arepas, it really makes them taste fresh. A salsa verde provides a textural and visual contrast to the rest of the dish. It tastes good too.

Arepas
3 whole corn cobs with corn
1/2 cup masa - corn flour (NOT cornmeal)
1/2 teaspoon salt

Bacon
1/2 pound bacon, thin or thickly sliced (use hickory smoked bacon NO maple flavorings)
1 pound shrimp, shell removed and deveined

Salsa verde
1 jalepeno pepper, seeded and diced
1 green poblano pepper, seeded and diced
1 green onion, minced
1/4 cup cilantro, minced
1/4 cucumber, peeled and diced
1 clove garlic, minced
1/2 lime, juiced
1/2 teaspoon salt

Chipotle Cream
1 chipotle from can + 2 Tablespoons adobo sauce from can
1 cup heavy cream

Salsa Verde

1. Combine all ingredients in a bowl. Cover and refrigerate.

Chipotle Cream

1. In a small saucepan combine chipotle, adobo sauce and heavy cream.
2. Turn stove to medium and just when the sauce begins to bubble at the edges, turn heat to very low. Let simmer for 15 minutes.
3. Remove from heat. Use an immersion blender or add to blender and blend until smooth.
4. Set aside.

Bacon Wrapped Shrimp

1. Slice bacon lengthwise. (It's better if the bacon is partially hard - in the freezer for 30-45 minutes)
2. When the bacon is no longer partially frozen, wrap each piece around a shrimp.
3. When you have wrapped about 7 shrimp, heat a skillet on medium-high heat.
4. When hot add 1 Tablespoon oil. Place each shrimp in hot skillet.
5. Let bacon and shrimp cook for 3-5 minutes until bacon has browned. Then flip shrimp and let bacon cook for an additional 3-5 minutes until bacon has browned and gotten somewhat crispy.
6. Remove bacon and place on paper towel lined plate.

Arepas

1. Cut corn off of cobs and add to food processor. Puree until pureed. It won't be totally smooth, but will be fairly liquidy.
2. Add the masa and salt. Combine until smooth.
3. Heat skillet on medium heat. Add 1 Tablespoon oil when hot.
4. Take about 1/4 cup corn mixture and place on skillet. You should be able to get 3 or 4 arepas on the skillet at once. The trick here is to not make the arepas too thick, so when you put the corn mixture on the skillet, if it is thicker than 1/4" then use the back of a spatula or the back of a spoon to flatten the arepa. This will in turn make the diameter of the arepa a little larger. This is fine.
5. Cook for about 2-3 minutes until the corn cake has browned, then flip and cook an additional 2 minutes until a golden brown crust forms.

Plating

1. Place chipotle cream in a shallow pool at the bottom. Place two arepas on top. Then add the salsa verde, then the shrimp.