“Delightful South African Brunch: Gluten-Free Pap and Prawns”

Allergens

Shellfish (shrimp)

Ingredients

• 2 cups gluten
• free cornmeal (maize meal)
• 4 cups water
• 1 tsp salt
• 1 tbsp butter or olive oil
• 1 lb large shrimp, peeled and deveined
• 1 cup chopped tomatoes
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp ground black pepper
• Fresh parsley, for garnish
• Lemon wedges, for serving

Instructions

1. In a large pot, combine the cornmeal, water, and salt. Cook over medium heat until thickened, stirring frequently to prevent lumps. Remove from heat and stir in butter or olive oil. Set aside.
2. In another pan, cook the shrimp with garlic, onion, tomatoes, paprika, cumin, and black pepper until pink and cooked through.
3. Serve the gluten free pap in a large dish, topped with the spicy shrimp mixture. Garnish with fresh parsley and lemon wedges.

Chef’s Insight

To create the perfect texture for the pap, stir it frequently during cooking and avoid overcooking.

Notes

Be sure to use gluten-free cornmeal for a truly gluten-free experience.