Yuca Stuffed Shrimp Con Mojo With Torn Greens And Tartar
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Yuca Stuffed Shrimp Con Mojo With Torn Greens And Tartar
  Shrimp    Greens  
Last updated 6/12/2012 12:59:46 AM. Recipe ID 22774. Report a problem with this recipe.
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      Title: Yuca stuffed shrimp con mojo with torn greens and tartar
 Categories: 
      Yield: 4 Servings
 
     12    Very large, fresh shrimp,
           Peeled, deveined and
           Butterflied
      1 c  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
           To coat the shrimp:
      1 c  Seasoned all purpose flour
      1    Egg and 3 tablespoons water,
           Beaten together
      2 c  Seasoned panko crumbs
           (Japanese)
 
  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.
  
  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. To serve: Have a simple mesclun of lettuces
  and a simple vinaigrette set aside to mix at the last moment.
  
  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.
  
  Yield: 4 servings
  




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Recipe ID 22774 (Apr 03, 2005)

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