Yuca-Stuffed Shrimp with Orange Mojo
Directions
- 1Prepare the mojo by combining cumin seeds, salt, garlic, and scotch bonnet in a molcajete and mashing until combined.
- 2Add a combination of spanish sherry wine vinegar and sour orange juice to the mixture and mash again.
- 3Pour the mixture into a bowl and drizzle in hot olive oil while stirring.
- 4Butterfly cut shrimp and stuff with mashed yuca.
- 5Dredge shrimp in flour, beaten eggs and bread crumbs.
- 6Cook shrimp in hot oil until golden brown, then drain.
- 7Plate the dish by placing the shrimp on a bed of tartar sauce on a plate.
- 8Add the dressed lettuce mix to the plate, then drizzle with anatto infused olive oil.
Ingredients
- 1 tsp cumin seeds
- 1 pinch salt
- 2 cloves garlic
- 1 scotch bonnet pepper
- 1 tbsp spanish sherry wine vinegar
- 1 tbsp sour orange juice
- 1 cup hot olive oil
- 1 yuca
- 3 shrimp
- 3 tbsp flour
- 2 beaten eggs
- 3 tbsp bread crumbs
- 3 tbsp tartar sauce
- 1 handful lettuce
- 1 tsp anatto infused olive oil
Equipment
molcajeteknifesmall bowlsmall panlarge bowlwhiskplatespaper towels