Anyone who is a fan of Colombian cuisine has probably tried the famous “Hogao“, a Colombian Creole Sauce. It’s on virtually every menu of Colombian restaurants around the world. The ingredients may vary slightly, depending on the Colombian region of origin of the Hogao.
Arepas con Camarones y Hogao or Shrimp and Creole Sauce are a popular topping to arepas in Colombia. I hope you enjoy this dish as much as I do!
Season the shrimp with salt and pepper. In a small pot place the hogao and shrimp.
- 2 arepas
- 12 medium shrimp, cleaned and deveined
- Salt and pepper
- 2 cups hogao
- Fresh cilantro for garnish