Ingredients Jump to Instructions ↓

  1. For Shrimp and Yuca

  2. 12 Very large, fresh shrimp - peeled, deveined,

  3. And butterflied

  4. 1 cup 237ml Cooked and mashed yuca (or potato)

  5. 1 Scotch bonnet chile, stemmed, seeded,

  6. And minced 3 Garlic cloves - peeled, minced

  7. To Coat Shrimp

  8. 1 cup 62g / 2 1/5oz Seasoned all-purpose flour

  9. 1 Egg - beaten together with

  10. 3 tablespoons 45ml Water

  11. 2 cups 292g / 10oz Seasoned panko crumbs (Japanese)

  12. Tartar Salsa

  13. 3 Egg yolks

  14. 1/2 cup 118ml Virgin olive oil

  15. 1/2 cup 118ml Canola oil

  16. 1 tablespoon 15ml Champagne vinegar

  17. 3 tablespoons 45ml Chopped sweet pickles

  18. 1 teaspoon 5ml Juice from the pickles

  19. 2 tablespoons 30ml Peeled, small-diced red onion

  20. 1 Hard-boiled egg - yolk sieved, and The white chopped small

  21. Mojo

  22. 6 Garlic cloves - peeled, minced

  23. 1 Scotch bonnet - stemmed, seeded,

  24. 1/2 teaspoon 2 1/2ml Salt

  25. 2 teaspoons 10ml Whole cumin seeds - freshly toasted

  26. 1 cup 237ml Pure olive oil

  27. 1/3 cup 78ml Sour orange juice - seeNote

  28. 2 teaspoons 10ml Spanish sherry wine vinegar

  29. Salt - to taste

  30. Freshly-ground black pepper - to taste

  31. For Serving

  32. Mesclun of lettuces

  33. Simple vinaigrette

Instructions Jump to Ingredients ↑

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

  2. 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.

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

  4. 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)

  5. 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.

  6. 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)

  7. To serve: Have a simple mesclun of lettuces and a simple vinaigrette set aside to mix at the last moment.

  8. 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.

  9. 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.

  10. This recipe yields 4 servings.


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