Yuca Stuffed Shrimp Con Mojo with Torn Greens & Tartar Sauc

Title:
Yuca Stuffed Shrimp Con Mojo with Torn Greens & Tartar Sauc

Yield:
1 Servings

Categories:
Chef,
Jour




Ingredients:




------------------------------SHRIMP
AND YUCA------------------------------


    12 lg 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 peeled garlic, minced


          Salt and pepper, to taste





-----------------------------TO
COAT THE SHRIMP-----------------------------


     1 c  Seasoned all purpose flour


     1    Egg -and-


     3 tb Water, beaten together


     2 c  Seasoned panko crumbs


          -(Japanese)



--------------------------------TARTAR
SALSA--------------------------------


     3    Egg yolks*, see note below


   1/2 c  Virgin olive oil


   1/2 c  Canola oil


     1 tb Champagne vinegar


     1 ts Juice from the pickles (just


          -below)


     3 tb Chopped sweet pickles


     2 tb Red onion, peeled and diced


          -small


     1    Hard cooked egg yolk, yolk


          -sieved, white chopped small


          Salt and pepper, to taste



------------------------------------MOJO------------------------------------


     6    Cloves raw, peeled and


          -minced garlic


     1    Scotch bonnet, stem and


          -seeds discarded, minced


   1/2 ts Salt


     2 ts Whole cumin seeds (freshly


          -toasted)


     1 c  Pure olive oil


   1/3 c  Sour orange juice


     2 ts Spanish sherry wine vinegar


          Salt and pepper, to taste





 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, 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


 


 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.


 


 Yield: 4 servings


 


 Recipe by: CHEF DU JOUR NORMAN VAN AKEN SHOW #DJ9362


 


 Posted to TNT - Prodigy's Recipe Exchange Newsletter  by "Ed Bauman"


 
on Mar 7, 97.