Yuca Stuffed Shrimp Con Mojo With Torn Greens And Tartar Salsa

Recipe Ingredients

		For Shrimp and Yuca
12		Very large, fresh shrimp - peeled, deveined,
		And butterflied
1 cup	237ml	Cooked and mashed yuca (or potato)
1		Scotch bonnet chile, stemmed, seeded,
		And minced
3		Garlic cloves - peeled, minced
		Salt - to taste
		Freshly-ground black pepper - to taste
		To Coat Shrimp
1 cup	62g / 2.2oz	Seasoned all-purpose flour
1		Egg - beaten together with
3 tablespoons	45ml	Water
2 cups	292g / 10oz	Seasoned panko crumbs (Japanese)
		Tartar Salsa
3		Egg yolks
1/2 cup	118ml	Virgin olive oil
1/2 cup	118ml	Canola oil
1 tablespoon	15ml	Champagne vinegar
3 tablespoons	45ml	Chopped sweet pickles
1 teaspoon	5ml	Juice from the pickles
2 tablespoons	30ml	Peeled, small-diced red onion
1		Hard-boiled egg - yolk sieved, and
		The white chopped small
		Salt - to taste
		Freshly-ground black pepper - to taste
		Mojo
6		Garlic cloves - peeled, minced
1		Scotch bonnet - stemmed, seeded,
		And 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 - see * Note
2 teaspoons	10ml	Spanish sherry wine vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
		For Serving
		Mesclun of lettuces
		Simple vinaigrette

Recipe Instructions

* Note: If sour orange is unavailable use 1/2 orange juice to 1/2 lime juice as a substitute.

For the shrimp and yuca: Combine the mashed yuca with the bonnet, garlic, salt and pepper. Push the filling into the deep incision of the butterflied cut shrimp.

To coat the shrimp: Dust the shrimp first in the flour, then the egg wash and then the panko. Set aside.

Tartar Salsa: 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. (Yields 1 1/2 cups)

Mojo: 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. Keep warm, (or rewarm at the last moment). (Yields 1 1/4 cups)

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.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9362) - from the TV FOOD NETWORK

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