Yuca Stuffed Crispy Shrimp Recipes

YUCA FRENCH FRIES

Steps:

• Place the yuca into a large pot, and add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the yuca can be pierced easily with a fork, 20 to 30 minutes. Drain, and allow to steam for several minutes until cool enough to handle. Cut the yuca into french fry-sized sticks, discarding the fibrous core.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Fry the yuca in batches until golden brown and crispy, about 5 minutes per batch. Remove with a slotted spoon, and drain in a paper towel-lined bowl. Toss with salt to taste, and serve hot.

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.

CRISPY YUCA FRIES

Steps:

• Peel most of the yuca, trimming off the tough end. Cut yuca in thirds. Stand each section on its end and carefully cut lengthwise into quarters.
• Place yuca in a saucepan of cold water. Bring to a boil over high heat; reduce heat to medium and simmer until just barely tender, 5 to 6 minutes. Drain yuca on a paper towel-lined plate. Let cool to room temperature.
• Heat olive oil in a skillet over medium-high heat. Add yuca and fry until golden brown and crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and let rest for a few minutes before serving.