Yuca Stuffed Shrimp Con Mojo With Torn Greens And 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 Scotch Bonnet, garlic, salt and pepper and set aside. Leave the tail on the shrimp, peel and de-vein. Butterfly cut the shrimp. Take about 3/4 of a tablespoon of the yuca mash per shrimp and stuff the cavity of the butterfly cut, packing it firmly into place. Repeat with the remaining shrimp. Dust the stuffed shrimp first in the flour, then the egg wash, and then the panko. Repeat with remaining shrimp. Set them all aside on a plate. Heat a large heavy skillet with peanut oil until very hot (350 degrees). When the oil is hot lay the shrimp in it and cook until golden and cooked through. Remove them to a plate with an absorbent towel. Spoon a small dollop of the Scotch Bonnet Tartar Salsa to go under each shrimp on the plates. Lift some of the prepared Slaw onto the center of the plates. Spoon or ladle some of the "Mo. J." directly onto each shrimp. ;
• Put the egg yolks in an electric blender and beat until pale. Whisk in the vinegar and the pickling juice. Now add the olive and canola oil very slowly until it is all incorporated. Remove the mixture to a bowl and add the pickled bonnets, sweet butter pickles and red onion. Stir in the hard cooked egg. Season to taste. Reserve covered and refrigerated until desired. ;
• Mix the hearts of palm, jicama, bell peppers, chile, onion, and scallion together in a large bowl and set aside. In another bowl mix the olive oil, orange juice, coriander, sugar, black pepper, and salt together. Pour over the slaw and mix well. Norman's "Mo. J.": 6 cloves raw, peeled and minced garlic 1 to 2 Scotch Bonnet chilies, stem and seeds discarded, minced 1/2 teaspoon kosher salt 2 teaspoons, whole and freshly toasted cumin seeds 1 cup pure olive oil 1/3 cup sour orange juice 2 teaspoons Spanish sherry vinegar Kosher salt and pepper, to taste 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. Now heat the olive oil until fairly hot and pour it over the garlic/chile mixture and allow to stand 10 minutes. Now whisk in the sour orange juice and the vinegar. Season with the salt and pepper, to taste and set aside until ready to use. Pickled Scotch Bonnets: 8 ounces whole Scotch Bonnet chiles, stem on and seeds intact 6 cloves garlic, thinly sliced 1 tablespoon mustard seeds 1 tablespoon dill seeds 6 small bay leaves 1 cup apple cider vinegar 1 cup champagne vinegar 1 cup water Make a small, thin slit in each Scotch Bonnet to aid the pickling process. Place the chiles and garlic in a bowl and set aside. Place the remaining ingredients in a non-reactive saucepan and bring to a boil over medium heat. Pour the boiling mixture over the chiles and garlic, and weigh them down with a plate so they are completely submerged. Let cool. Transfer the chiles and the liquid to an airtight jar or container and keep refrigerated for up to a month.