Yuca-Stuffed Crispy Shrimp
Serves: 4
Darlene Legros
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
43
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
3 cloves
Garlic (minced)1 cup
Olive Oil1 cup
Orange Juice (sour)2 tsps
Sherry Vinegar (spanish)2 tbsps
Red Onion (diced)1 cup
Virgin Olive Oil1 tsp
Sugar1 tbsp
Champagne Vinegar1 cup
Canola Oil1 cup
Seasoned FlourDirections:
1
For the "Mo J
2
": Mash together the garlic, chiles, cumin and 1/2 teaspoon salt with a mortar and pestle until fairly smooth
3
Scrape into a bowl and set aside a moment
4
Heat the olive oil in a skillet over medium-high heat until fairly hot and pour it over the garlic mixture
5
Mix and allow to stand 10 minutes
6
Whisk in the orange juice and sherry vinegar
7
Season with salt and pepper to taste and set aside until ready to use
8
For the hearts of palm slaw: Mix together the hearts of palm, jicama, red and yellow bell peppers, Scotch bonnet chile, onion and scallions in a large bowl and set aside
9
Mix together the olive oil, orange juice, coriander, sugar, pepper and salt to taste in a bowl and pour over the vegetables
10
For the Scotch bonnet tartar salsa: Put the egg yolks in a blender and beat until pale
11
(Alternatively work by hand
12
) With the blender running, add the vinegar and pickle brine
13
Slowly add the olive oil and canola oil and blend until completely incorporated
14
If using a blender, remove the mixture to a bowl so the vegetables don¿t get overly processed
15
Add the sweet butter pickles, red onion and chiles
16
Stir in the hard-cooked egg
17
Season to taste with salt and pepper
18
Cover and refrigerate
19
For the stuffed shrimp: Place the panko, flour and egg wash in separate shallow bowls
20
Pat the shrimp dry of any excess water
21
Combine the mashed yuca with the chile, garlic and salt and pepper to taste
22
Stuff the cavity (butterfly cut) of each shrimp with about 3/4 tablespoon of the yuca mash, packing it firmly into place
23
Dust the shrimp first in the flour, then dip in the egg wash and then the panko
24
Set aside
25
Heat the peanut oil in a large heavy deep skillet or French fryer to 350 degrees F
26
When the oil is hot, lay the shrimp in it and cook until golden and cooked through
27
Remove the shrimp to a plate with absorbent toweling
28
Spoon a small dollop of the Scotch Bonnet Tartar Salsa to go under each shrimp on to the plates
29
Lift some of the Hearts of Palm Slaw onto the center of the plates
30
Spoon or ladle some of the "Mo J
31
" directly onto each shrimp
32
Serve