Yuca stuffed shrimp con mojo with torn greens and tartar

Ingredients

Quantity		Ingredient
12		Very large, fresh shrimp,
		Peeled, deveined and
		Butterflied
1	cup	Cooked and mashed yuca (or
		Potato)
1		Scotch bonnet chile, stem
		And seeds discarded, minced
3		Cloves of peeled garlic,
		Minced
		Salt and pepper, to taste
		To coat the shrimp:
1	cup	Seasoned all purpose flour
1		Egg and 3 tablespoons water,
		Beaten together
2	cups	Seasoned panko crumbs
		(Japanese)

Directions

Combine the mashed yuca with the bonnet, garlic, salt and pepper.

Push the filling into the deep incision of the butterflied cut shrimp.

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

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

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.

Yield: 4 servings

CHEF DU JOUR NORMAN VAN AKEN SHOW #DJ9362 For the shrimp and yuca:

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