Yuca Stuffed Shrimp con Mojo with Torn Greens and Tartar Salsa |
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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Ingredients:
12 very large, fresh shrimp, peeled, deveined and butterflied |
1 cup cooked and mashed yuca (or potato) |
1 scotch bonnet chile, stem and seeds discarded, minced |
3 cloves of peeled garlic, minced |
salt and pepper, to taste |
1 cup seasoned all purpose flour |
1 egg and 3 tablespoons water, beaten together |
2 cups seasoned panko crumbs (japanese) |
tartar salsa |
3 egg yolks*, see note below |
1/2 cup virgin olive oil |
1/2 cup canola oil |
1 tablespoon champagne vinegar |
1 teaspoon juice from the pickles (just below) |
3 tablespoons chopped sweet pickles |
2 tablespoons red onion, peeled and diced small |
1 hard cooked egg yolk, yolk sieved, white chopped small |
salt and pepper, to taste |
mojo |
6 cloves raw, peeled and minced garlic |
1 scotch bonnet, stem and seeds discarded, minced |
1/2 teaspoon salt |
2 teaspoons, whole cumin seeds (freshly toasted) |
1 cup pure olive oil |
1/3 cup sour orange juice |
2 teaspoons spanish sherry wine vinegar |
salt and pepper, to taste |
Directions:
1. For the shrimp and yuca:
2. 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.
3. Keep warm, (or rewarm at the last moment).
4. To serve:
5. 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. 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.
7. Spoon some of the tartar salsa onto the plate in four equidistant places. Place a shrimp over the dots of salsa.
8. Whisk the mojo and spoon some of it over each of the shrimp. Serve.
9. To coat the shrimp:
10. Dust the shrimp first in the flour, then the egg wash and then the panko. Set aside
11. 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..
12. Gently stir in the remaining ingredients. Reserve, covered and refrigerated until ready to use.
13. Yield 1 1/2 cups
14. *RAW EGG WARNING
15. 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.
16. 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.
17. 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.
18. Yield: 1 1/4 cups
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