Yuca Stuffed Crispy Shrimp With Norman's "Mo J." Scotch Bonnet Tartar Salsa
Serves: 2
Roxane Raynor
1 January 1970
Based on User reviews:
40
Spice
47
Sweetness
62
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Yuca (cooked and mashed)3 cloves
Peeled Garlic (or, minced)1 cup
Seasoned Flour1
Egg1 tbsps
Champagne Vinegar1 cup
Virgin Olive Oil1 cup
Canola Oil1.5 tbsps
Scotch (pickled bonnets, recipe follows)1 small
Red Onion (peeled and julienned)1 tsp
SugarDirections:
1
Combine the mashed yuca with the Scotch Bonnet, garlic, salt and pepper and set aside
2
Leave the tail on the shrimp, peel and de-vein
3
Butterfly cut the shrimp
4
Take about 3/4 of a tablespoon of the yuca mash per shrimp and stuff the cavity of the butterfly cut, packing it firmly into place
5
Repeat with the remaining shrimp
6
Dust the stuffed shrimp first in the flour, then the egg wash, and then the panko
7
Repeat with remaining shrimp
8
Set them all aside on a plate
9
Heat a large heavy skillet with peanut oil until very hot (350 degrees)
10
When the oil is hot lay the shrimp in it and cook until golden and cooked through
11
Remove them to a plate with an absorbent towel
12
Spoon a small dollop of the Scotch Bonnet Tartar Salsa to go under each shrimp on the plates
13
Lift some of the prepared Slaw onto the center of the plates
14
Spoon or ladle some of the "Mo
15
J
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" directly onto each shrimp
17
Put the egg yolks in an electric blender and beat until pale
18
Whisk in the vinegar and the pickling juice
19
Now add the olive and canola oil very slowly until it is all incorporated
20
Remove the mixture to a bowl and add the pickled bonnets, sweet butter pickles and red onion
21
Stir in the hard cooked egg
22
Season to taste
23
Reserve covered and refrigerated until desired
24
Mix the hearts of palm, jicama, bell peppers, chile, onion, and scallion together in a large bowl and set aside
25
In another bowl mix the olive oil, orange juice, coriander, sugar, black pepper, and salt together
26
Pour over the slaw and mix well
27
Norman's "Mo
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J
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": 6 cloves raw, peeled and minced garlic 1 to 2 Scotch Bonnet chilies, stem and seeds discarded, minced 1/2 teaspoon kosher salt 2 teaspoons, whole and freshly toasted cumin seeds 1 cup pure olive oil 1/3 cup sour orange juice 2 teaspoons Spanish sherry vinegar Kosher salt and pepper, to taste Mash the raw garlic, chiles, salt and cumin together in a mortar with the pestle until fairly smooth
30
Scrape this into a bowl and set aside a moment
31
Now heat the olive oil until fairly hot and pour it over the garlic/chile mixture and allow to stand 10 minutes
32
Now whisk in the sour orange juice and the vinegar
33
Season with the salt and pepper, to taste and set aside until ready to use
34
Pickled Scotch Bonnets: 8 ounces whole Scotch Bonnet chiles, stem on and seeds intact 6 cloves garlic, thinly sliced 1 tablespoon mustard seeds 1 tablespoon dill seeds 6 small bay leaves 1 cup apple cider vinegar 1 cup champagne vinegar 1 cup water Make a small, thin slit in each Scotch Bonnet to aid the pickling process
35
Place the chiles and garlic in a bowl and set aside
36
Place the remaining ingredients in a non-reactive saucepan and bring to a boil over medium heat
37
Pour the boiling mixture over the chiles and garlic, and weigh them down with a plate so they are completely submerged
38
Let cool
39
Transfer the chiles and the liquid to an airtight jar or container and keep refrigerated for up to a month