Yuca Stuffed Crispy Shrimp With Normans Mo J Scotch Bonnet Tartar Salsa Recipes

Steps:

• For the "Mo J.": Mash together the garlic, chiles, cumin and 1/2 teaspoon salt with a mortar and pestle until fairly smooth. Scrape into a bowl and set aside a moment. Heat the olive oil in a skillet over medium-high heat until fairly hot and pour it over the garlic mixture. Mix and allow to stand 10 minutes. Whisk in the orange juice and sherry vinegar. Season with salt and pepper to taste and set aside until ready to use.
• For the hearts of palm slaw: Mix together the hearts of palm, jicama, red and yellow bell peppers, Scotch bonnet chile, onion and scallions in a large bowl and set aside.
• Mix together the olive oil, orange juice, coriander, sugar, pepper and salt to taste in a bowl and pour over the vegetables.
• For the Scotch bonnet tartar salsa: Put the egg yolks in a blender and beat until pale. (Alternatively work by hand.) With the blender running, add the vinegar and pickle brine. Slowly add the olive oil and canola oil and blend until completely incorporated.
• If using a blender, remove the mixture to a bowl so the vegetables don¿t get overly processed. Add the sweet butter pickles, red onion and chiles. Stir in the hard-cooked egg. Season to taste with salt and pepper. Cover and refrigerate.
• For the stuffed shrimp: Place the panko, flour and egg wash in separate shallow bowls. Pat the shrimp dry of any excess water. Combine the mashed yuca with the chile, garlic and salt and pepper to taste. Stuff the cavity (butterfly cut) of each shrimp with about 3/4 tablespoon of the yuca mash, packing it firmly into place. Dust the shrimp first in the flour, then dip in the egg wash and then the panko. Set aside.
• Heat the peanut oil in a large heavy deep skillet or French fryer to 350 degrees F. When the oil is hot, lay the shrimp in it and cook until golden and cooked through. Remove the shrimp to a plate with absorbent toweling. Spoon a small dollop of the Scotch Bonnet Tartar Salsa to go under each shrimp on to the plates. Lift some of the Hearts of Palm Slaw onto the center of the plates. Spoon or ladle some of the "Mo J." directly onto each shrimp. Serve.

Steps:

• Combine the mashed yuca with the bonnet, garlic, salt and pepper. Push the filling into the deep incision of the butterflied cut shrimp. 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.
• 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.
• Yield 1 1/2 cups
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
• 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

Steps:

• Place yuca in large saucepan; add enough water to completely cover yuca. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 min. or until tender but not soft. Drain. Cool. Meanwhile, combine tomato paste, cumin and dressing in large skillet. Stir in onions. Cook on medium-high heat 3 min. or until onions are tender. Add meat and pepper; mix well. Cook 15 min. or until meat is no longer pink, stirring occasionally.
• Place yuca and cream cheese in large bowl; mash well. Add 2 of the eggs, one at a time, stirring until well blended after each addition. Gradually add flour, stirring until mixture forms a stiff dough. (If dough is too soft, mix in an additional 1 Tbsp. flour.) Shape 1/4 cup of the dough into a ball. Press a deep hole into center of ball with your finger; fill hole with 2 tsp. of the meat mixture. Reshape ball to completely enclose filling. Repeat with remaining dough and meat mixture to form a total of 20 balls; set aside. Beat remaining egg with the 1 tsp. water in shallow bowl or pie plate. Place cracker crumbs in separate shallow bowl or pie plate. Dip yuca balls in the egg mixture, then in the cracker crumbs, turning to evenly coat each ball.
• Heat oil in large saucepan on medium-high to 375°F. Carefully add yuca balls, a few at a time; cook 2 min. or until golden brown. Drain on paper towels. Serve warm.