Best Yuca Stuffed Crispy Shrimp With Normans Mo J Scotch Bonnet Tartar Salsa Recipes

YUCA-STUFFED CRISPY SHRIMP

Yuca-Stuffed Crispy Shrimp image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 37

Ingredients

6 cloves garlic, minced
1 to 2 Scotch bonnet chiles, stem and seeds discarded, minced
2 teaspoons whole cumin seeds, freshly toasted
Kosher salt and freshly ground black pepper
1 cup olive oil
1/3 cup sour orange juice
2 teaspoons Spanish sherry vinegar
1 1/2 cups peeled and very thinly sliced fresh hearts of palm
1/4 cup peeled and julienned jicama
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, 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
3 egg yolks
1 tablespoon Champagne vinegar
3 tablespoons store-bought sweet butter pickles, diced small, plus 1 teaspoon brine
1/2 cup virgin olive oil
1/2 cup canola oil
2 tablespoons diced red onion
1 1/2 tablespoons minced Scotch bonnet chiles (stem and seeds discarded)
1 hard-cooked egg, yolk sieved and white chopped small
Kosher salt and freshly cracked black pepper
2 cups panko (Japanese breadcrumbs)
1 cup seasoned flour
1 egg, beaten with 3 tablespoons water
12 very large fresh shrimp (16 to 20 count), tail left on, peeled, deveined and butterflied 1 cup cooked and mashed yuca
1 Scotch bonnet chile, stem and seeds discarded, minced
2 to 3 cloves garlic, minced
Kosher salt and freshly toasted and cracked black pepper, to taste
Peanut oil, for frying

Steps:

For the "Mo J.": Mash together the garlic, chiles, cumin and 1/2 teaspoon salt with a mortar and pestle until fairly smooth. Scrape into a bowl and set aside a moment. Heat the olive oil in a skillet over medium-high heat until fairly hot and pour it over the garlic mixture. Mix and allow to stand 10 minutes. Whisk in the orange juice and sherry vinegar. Season with salt and pepper to taste and set aside until ready to use.
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.
Mix together the olive oil, orange juice, coriander, sugar, pepper and salt to taste in a bowl and pour over the vegetables.
For the Scotch bonnet tartar salsa: Put the egg yolks in a blender and beat until pale. (Alternatively work by hand.) With the blender running, add the vinegar and pickle brine. Slowly add the olive oil and canola oil and blend until completely incorporated.
If using a blender, remove the mixture to a bowl so the vegetables don¿t get overly processed. Add the sweet butter pickles, red onion and chiles. Stir in the hard-cooked egg. Season to taste with salt and pepper. Cover and refrigerate.
For the stuffed shrimp: Place the panko, flour and egg wash in separate shallow bowls. Pat the shrimp dry of any excess water. Combine the mashed yuca with the chile, garlic and salt and pepper to taste. Stuff the cavity (butterfly cut) of each shrimp with about 3/4 tablespoon of the yuca mash, packing it firmly into place. Dust the shrimp first in the flour, then dip in the egg wash and then the panko. Set aside.
Heat the peanut oil in a large heavy deep skillet or French fryer to 350 degrees F. When the oil is hot, lay the shrimp in it and cook until golden and cooked through. Remove the shrimp to a plate with absorbent toweling. Spoon a small dollop of the Scotch Bonnet Tartar Salsa to go under each shrimp on to the plates. Lift some of the Hearts of Palm Slaw onto the center of the plates. Spoon or ladle some of the "Mo J." directly onto each shrimp. Serve.

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

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)
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