Shrimp and Spinach Pupusas

Perfect for Lent season!

Lent season is here so this is the perfect recipe to have on hand to fulfill the cravings! It’s full of flavor and cheese… oh, so much cheese! You can add or remove any of the ingredients to taste.

In addition to spinach I added mushrooms, pepper and tomato for flavor. If you have cilantro, feel free to throw that in there as well. The key to making any delicious shrimp and spinach pupusas is to season your filling just as you would your chicharrón. This goes for both vegetables and proteins. If you don't want to add any protein, still sauté and season the vegetables, I promise you it makes a difference.

Ingredients:

• Handful of spinach

• 1/4 green bell pepper

• 1 garlic clove

• 1 Roma tomato

• 1-2 pieces of mushroom

• 6-8 large shrimp

• 1 tsp paprika

• 1 tsp adobo

• Salt & pepper to taste

Instructions: Recipe makes 4-6 pupusas:

1. Finely chop the spinach spinach and any other vegetables you’d like to include. I used spinach, green bell pepper, garlic, tomato and mushroom.

2. Sautee the tomato, green bell peppers, mushroom and garlic in butter.

3. Peel and devain the shrimp. Finely chop it and add it to the sauteed vegetables.

4. Season with salt & pepper, paprika, adobo to taste. Add the spinach and mix well. Cook for about 3-4 minutes on medium heat or until the shrimp has changed color. Try not to overcook the shrimp or it will become chewy.

5. Take off the heat and let it cool completely

6. Make the dough (masa) with 1 cup of Maseca white corn flour and 1 cup of warm water. Knead it for 5 minutes.

7. Shred your cheese, I'm using ‘quesillo’ for pupusas. Knead the cheese until it has clumped up and can be shaped into a ball. This will make it easier to mix with the shrimp and stuff the pupusa.

8. Mix the cheese and the cooled down shrimp filling, and stuff the pupusa as much as you can!

Get creative with your pupusas, I hope these warm your heart! For more recipes follow @flourishwithg on Instagram and TikTok!