Seafood Breakfast and Brunch Recipes
Sunday Brunch: Shrimp Arepas
- 2 cups masarepa
- 1 teaspoon salt
- 3 cups hot water
- vegetable oil for skillet or griddle
- 1 teaspoon vegetable oil
- 1 shallot, minced
- 1 clove garlic, minced
- 1 small long chili, minced
- 1 pound peeled and deveined shrimp
- 1 lime, juiced
- salt to taste
- sliced avocado, optional
- diced tomato, optional
- thinly sliced scallions, optional
- Bibb lettuce leaves, optional
- 1. 1
Place masarepa and salt in a large bowl and mix to combine. Slowly pour hot water into masarepa, mixing with a fork until dough comes together. Roll into a log, wrap in plastic, and let rest 20 minutes.
- 2. 2
Once arepas, have rested divide in half, then divide each half into 8 pieces. Shape into short cylinders (like a hockey puck) then wrap individually in plastic wrap if not using right away.
- 3. 3
Preheat oven to 350°F. Heat a thin layer of vegetable oil in skillet or griddle over medium-high heat and sear each arepa until just beginning to brown, then transfer to oven. Allow to bake for 20 minutes.
- 4. 4
While arepas are in the oven, prepare shrimp by heating oil in a skillet over medium high heat, add shallot, and cook until beginning to soften, about 4 minutes. Add garlic and chili and cook until fragrant, about 4 minutes. Add shrimp and lime juice and cook until shrimp are pink and starting to become firm, about 7 minutes. Season to taste with salt. Once arepas are cooked, split and fill with shrimp and any or all of the optional garnishes.
Egg and Smoked Salmon Open-Faced Breakfast Sandwich
- 1/4 cup crème fraîche
- Finely grated zest of 1/2 medium lemon
- Juice of 1/2 medium lemon, as needed
- Kosher salt
- Freshly ground black pepper
- 6 large eggs
- 2 tablespoons unsalted butter (1/4 stick)
- 1 tablespoon plus 1 teaspoon finely chopped fresh chives
- 1 tablespoon plus 1 teaspoon finely chopped fresh tarragon leaves
- 2 English muffins, split in half and toasted
- 4 medium slices smoked salmon (about 2 ounces), at room temperature
- Place the crème fraîche and zest in a small bowl and stir to combine. Season with lemon juice, salt, and pepper as desired; set aside.
- Place the eggs in a medium bowl and beat with a fork until broken up. Season with a pinch each of salt and pepper and beat to incorporate. Place 2 tablespoons of the eggs in a small bowl; set aside.
- Heat a 10-inch nonstick frying pan over medium-low heat until hot, about 2 minutes. Add the butter to the pan and, using a rubber spatula, swirl until it’s melted and foamy and the pan is evenly coated. Pour in the larger portion of the eggs, sprinkle with 1 tablespoon of the chives and 1 tablespoon of the tarragon, and let sit undisturbed until the eggs just start to set around the edges, about 1 to 2 minutes. Using the rubber spatula, push the eggs from the edges into the center. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, for a total cooking time of about 5 minutes.
- Add the remaining 2 tablespoons raw egg and stir until the eggs no longer look wet. Remove from the heat and season with salt and pepper as needed.
- Divide the reserved crème fraîche mixture among the toasted English muffin halves and top each with a slice of smoked salmon and then a quarter of the eggs. Garnish with the remaining chives and tarragon and serve warm.