Yuca Stuffed Shrimp Con Mojo With Torn Greens And Tartar Salsa
Serves: 5
Citlalli Gibson
1 January 1970
Based on User reviews:
48
Spice
58
Sweetness
66
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Yuca (cooked and mashed)3 cloves
Peeled Garlic (minced)1
Salt1 cup
Virgin Olive Oil1 cup
Canola Oil1 tbsp
Champagne Vinegar3 tbsps
Sweet Pickle (chopped)1 cup
Pure Olive Oil1 cup
Orange Juice (sour)Directions:
1
Combine the mashed yuca with the bonnet, garlic, salt and pepper
2
Push the filling into the deep incision of the butterflied cut shrimp
3
Note: If sour orange is unavailable use 1/2 orange juice to 1/2 lime juice as a substitute
4
Keep warm, (or rewarm at the last moment)
5
To serve: Have a simple mesclun of lettuces and a simple vinaigrette set aside to mix at the last moment
6
Heat a large skillet with peanut oil until very hot
7
When the oil is hot (350 degrees), lay the shrimp in it and cook until golden and cooked through on each side
8
Remove them to a plate with absorbent toweling and keep warm
9
Spoon some of the tartar salsa onto the plate in four equidistant places
10
Place a shrimp over the dots of salsa
11
Whisk the mojo and spoon some of it over each of the shrimp
12
Serve
13
Dust the shrimp first in the flour, then the egg wash and then the panko
14
Set aside Put the egg yolks in an electric mixer, beat the egg yolks until pale
15
Add the olive and canola oils very slowly until it is all incorporated
16
Whisk in the vinegar and pickling juice
17
Gently stir in the remaining ingredients
18
Reserve, covered and refrigerated until ready to use
19
Yield 1 1/2 cups *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness
20
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell
21
Mash the raw garlic, chilies, salt and cumin together in a mortar with the pestle until fairly smooth
22
Scrape this into a bowl and set aside a moment
23
Heat the olive oil until fairly hot and pour it over the garlic chilies mix and allow to stand 10 minutes
24
Now whisk in the sour orange juice and the vinegar
25
Season as desired and set aside until ready to use
26
Yield: 1 1/4 cups