Yuca Stuffed Crispy Shrimp With Normans "Mo J", and Costa Rican Hearts of Palm Slaw
Yield: Serves 4
For the shrimp:
12 very large, fresh shrimp, 16-20 count, tails left on, peeled, de-veined and butterfly cut. Pat the shrimp dry of any excess water.
For the stuffing:
1 Cup of cooked and mashed yuca
1 scotch bonnet, stem and seeds discarded, minced
2-3 cloves of peeled garlic, minced
Kosher salt and freshly toasted and cracked black pepper, to taste
1. Combine the mashed yuca with the bonnet, garlic, salt and pepper and set aside covered in a refrigerator.
To stuff amd coat the shrimp:
1 Cup seasoned flour
1 egg + 3 Tablespoons water, beaten together
2 Cups Panko Japanese bread crumbs
1. Take about of a Tablespoon of the yuca mash per shrimp and stuff the cavity of the butterfly cut, packing it firmly into place.
2. Now take the shrimp and dust them first in the flour, then the egg wash and then the panko. Set aside.
For "Normans Mo J":
Yields: 1 Cups
6 cloves raw, peeled and minced garlic
1-2 scotch bonnet chiles, 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
1. 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 for a moment.
2. Now heat the olive oil until fairly hot and pour it over the garlic-chilies mix and allow to stand for 10 minutes. Now whisk in the sour orange juice and the vinegar. Season with salt and pepper to taste and set aside until ready to use.
For the Hearts of Palm Slaw:
1 Cups fresh hearts of palm, peeled m Slaw and very thinly sliced
Cup jicama, peeled and julienned
1/4 of a red bell pepper, stem and seeds discarded, julienned
1/4 of a yellow bell pepper " " " "
1 scotch bonnet chile " " " "
1 small red onion, peeled and julienned
3 scallions, trimmed and finely chopped
For the Slaw Dressing:
1/2 Cup virgin olive oil
1/4 Cup freshly squeezed orange juice
1 teaspoon, freshly toasted and ground coriander seed
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
Kosher salt, to taste
1. Mix all of the slaw ingredients together in a large bowl and set aside.
2. Mix all of the dressing ingredients together in a bowl and pour over the slaw.
To serve:
1. Heat a large heavy deep skillet or French fryer with peanut oil until 350 degrees>
2. When the oil is hot lay the shrimp in it and cook until golden and cooked through. Remove them to a plate with absorbent toweling.
3. (If Available) Spoon a small dollop of our prepared Scotch Bonnet Tartar Salsa to go under each shrimp on to the plates.
4. Lift some of the prepared slaw onto the center of the plates.
5. Spoon or ladle some of the "Mo J" directly onto each shrimp. Serve.
1999 All Rights Reserved by Norman Van Aken
