Yuca Stuffed Crispy Shrimp Recipes

YUCA STUFFED CRISPY SHRIMP WITH NORMAN'S "MO J." SCOTCH BONNET TARTAR SALSA

Steps:

• Combine the mashed yuca with the Scotch Bonnet, garlic, salt and pepper and set aside. Leave the tail on the shrimp, peel and de-vein. Butterfly cut the shrimp. 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. Repeat with the remaining shrimp. Dust the stuffed shrimp first in the flour, then the egg wash, and then the panko. Repeat with remaining shrimp. Set them all aside on a plate. Heat a large heavy skillet with peanut oil until very hot (350 degrees). When the oil is hot lay the shrimp in it and cook until golden and cooked through. Remove them to a plate with an absorbent towel. Spoon a small dollop of the Scotch Bonnet Tartar Salsa to go under each shrimp on the plates. Lift some of the prepared Slaw onto the center of the plates. Spoon or ladle some of the "Mo. J." directly onto each shrimp. ;
• Put the egg yolks in an electric blender and beat until pale. Whisk in the vinegar and the pickling juice. Now add the olive and canola oil very slowly until it is all incorporated. Remove the mixture to a bowl and add the pickled bonnets, sweet butter pickles and red onion. Stir in the hard cooked egg. Season to taste. Reserve covered and refrigerated until desired. ;
• Mix the hearts of palm, jicama, bell peppers, chile, onion, and scallion together in a large bowl and set aside. In another bowl mix the olive oil, orange juice, coriander, sugar, black pepper, and salt together. Pour over the slaw and mix well. Norman's "Mo. J.": 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. Scrape this into a bowl and set aside a moment. Now heat the olive oil until fairly hot and pour it over the garlic/chile mixture and allow to stand 10 minutes. Now whisk in the sour orange juice and the vinegar. Season with the salt and pepper, to taste and set aside until ready to use. 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. Place the chiles and garlic in a bowl and set aside. Place the remaining ingredients in a non-reactive saucepan and bring to a boil over medium heat. Pour the boiling mixture over the chiles and garlic, and weigh them down with a plate so they are completely submerged. Let cool. Transfer the chiles and the liquid to an airtight jar or container and keep refrigerated for up to a month.

YUCA STUFFED SHRIMP CON MOJO WITH TORN GREENS AND TARTAR SALSA

Steps:

• Combine the mashed yuca with the bonnet, garlic, salt and pepper. Push the filling into the deep incision of the butterflied cut shrimp. Note: If sour orange is unavailable use 1/2 orange juice to 1/2 lime juice as a substitute.
• Keep warm, (or rewarm at the last moment).
• To serve:
• Have a simple mesclun of lettuces and a simple vinaigrette set aside to mix at the last moment.
• Heat a large skillet with peanut oil until very hot. When the oil is hot (350 degrees), lay the shrimp in it and cook until golden and cooked through on each side. Remove them to a plate with absorbent toweling and keep warm.
• Spoon some of the tartar salsa onto the plate in four equidistant places. Place a shrimp over the dots of salsa.
• Whisk the mojo and spoon some of it over each of the shrimp. Serve.
• Dust the shrimp first in the flour, then the egg wash and then the panko. Set aside
• Put the egg yolks in an electric mixer, beat the egg yolks until pale. Add the olive and canola oils very slowly until it is all incorporated. Whisk in the vinegar and pickling juice..
• Gently stir in the remaining ingredients. Reserve, covered and refrigerated until ready to use.
• 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. 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.
• Mash the raw garlic, chilies, salt and cumin together in a mortar with the pestle until fairly smooth. Scrape this into a bowl and set aside a moment.
• Heat the olive oil until fairly hot and pour it over the garlic chilies mix and allow to stand 10 minutes. Now whisk in the sour orange juice and the vinegar. Season as desired and set aside until ready to use.
• Yield: 1 1/4 cups

MOFONGO WITH YUCA STUFFED WITH SHRIMP

Steps:

• Procedure of the shrimp; Fry the onion, green pepper, the tomato and the garlic. Then add the olives, the sofrito, the cilantro, the tomato salsa and the water. Cook in med. fire for approximately three min. And add the shrimp and cook about five min. so that the salsa gets thick.
• Procedure of the Mofongo of Youca; Boil the yucca and dry well. Afterwards fry that become hard, Mash all the ingredients into the Pilon and season of your taste. Pilon is a wooden and desin and serfes is dip.

STUFFED YUCA FRITTERS

Steps:

• Place yuca in large saucepan; add enough water to completely cover yuca. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 min. or until tender but not soft. Drain. Cool. Meanwhile, combine tomato paste, cumin and dressing in large skillet. Stir in onions. Cook on medium-high heat 3 min. or until onions are tender. Add meat and pepper; mix well. Cook 15 min. or until meat is no longer pink, stirring occasionally.
• Place yuca and cream cheese in large bowl; mash well. Add 2 of the eggs, one at a time, stirring until well blended after each addition. Gradually add flour, stirring until mixture forms a stiff dough. (If dough is too soft, mix in an additional 1 Tbsp. flour.) Shape 1/4 cup of the dough into a ball. Press a deep hole into center of ball with your finger; fill hole with 2 tsp. of the meat mixture. Reshape ball to completely enclose filling. Repeat with remaining dough and meat mixture to form a total of 20 balls; set aside. Beat remaining egg with the 1 tsp. water in shallow bowl or pie plate. Place cracker crumbs in separate shallow bowl or pie plate. Dip yuca balls in the egg mixture, then in the cracker crumbs, turning to evenly coat each ball.
• Heat oil in large saucepan on medium-high to 375°F. Carefully add yuca balls, a few at a time; cook 2 min. or until golden brown. Drain on paper towels. Serve warm.