Yuca Stuffed Shrimp Con Mojo With Torn Greens & Tartar Sauc

Recipe Ingredients

		For The Shrimp and Yuca
12		-- fresh shrimp, (large) peeled, deveined and
		Butterflied
1 cup	237ml	Cooked and mashed yuca - (or potato)
1		Scotch bonnet chile - stem and seeds
		Discarded - minced
3		Peeled garlic - minced
		Salt and pepper - to taste
		To Coat The Shrimp
1 cup	62g / 2.2oz	Seasoned all purpose flour
1		Egg and 3 tablespoons water - beaten together
2 cups	292g / 10oz	Seasoned panko crumbs - (japanese)
		Tartar salsa
3		Egg yolks* - see note below
1/2 cup	118ml	Virgin olive oil
1/2 cup	118ml	Canola oil
1 tablespoon	15ml	Champagne vinegar
1 teaspoon	5ml	Juice from the pickles - (just below)
3 tablespoons	45ml	Chopped sweet pickles
2 tablespoons	30ml	Red onion - peeled and diced
		Small
1		Hard cooked egg yolk - yolk sieved, white
		Chopped small
		Salt and pepper - to taste
		Mojo
6		Raw - peeled and minced
		Garlic
1		Scotch bonnet - stem and seeds
		Discarded - minced
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	-- whole cumin seeds (freshly toasted)
1 cup	237ml	Pure olive oil
1/3 cup	78ml	Sour orange juice
2 teaspoons	10ml	Spanish sherry wine vinegar
		Salt and pepper - to taste

Recipe Instructions

Combine the mashed yuca with the bonnet, garlic, salt and pepper. Push the filling into the deep incision of the butterflied cut shrimp. 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. 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. Heat the olive oil until fairly hot and pour it over the garlic chiles 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

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 (350F), 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.

Source:
CHEF DU JOUR NORMAN VAN AKEN SHOW #DJ9362

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