Yuca Stuffed Crispy Shrimp Recipes

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



Yuca Stuffed Crispy Shrimp with Norman's

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 35

1 cup cooked and mashed yuca
1 Scotch Bonnet, stem and seeds discarded, minced
2 to 3 cloves or peeled garlic, minced
Kosher salt and freshly toasted cracked black pepper, to taste
12 very large, fresh shrimp (16 to 20 count)
1 cup seasoned flour
1 egg plus 3 tablespoons water, beaten together to make an egg wash
2 cups panko, Japanese bread crumbs
Peanut oil, for frying
Scotch Bonnet Tartar Salsa, recipe follows
Slaw, recipe follows
Norman's "Mo. J", recipe follows
3 egg yolks
1 tablespoons champagne vinegar
1 teaspoon pickling juice from the Scotch Bonnets
1/2 cup virgin olive oil
1/2 cup canola oil
1 1/2 tablespoons pickled Scotch Bonnets, recipe follows
3 tablespoons sweet butter pickles, diced small
2 tablespoons red onion, peeled and diced small
1 hard cooked egg yolk, yolk sieved, white chopped small
Kosher salt and freshly cracked black pepper, to taste
1 1/2 cups fresh hearts of palm, peeled and very thinly sliced
1/4 cup jicama, peeled and julienned
1/4 red bell pepper, stem and seeds discarded, julienned
1/4 yellow bell pepper, stem and seeds discarded, julienned
1 Scotch Bonnet chile, stem and seeds discarded, minced
1/2 small red onion, peeled and julienned
3 scallions, trimmed and finely chopped
1/2 cup virgin olive oil
1/4 cup freshly squeezed orange juice
1 teaspoon, freshly toasted and ground coriander
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
Kosher salt, to taste

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



Yuca Stuffed Shrimp con Mojo with Torn Greens and Tartar Salsa image

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 4 servings

Number Of Ingredients 25

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)
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
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

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

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