| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Japanese |
Chef, Du, Jour |
1 |
Servings |
INGREDIENTS
| 12 |
lg |
Fresh shrimp, peeled, deveined and butterflied |
| 1 |
c |
Cooked and mashed yuca (or potato) |
| 1 |
|
Scotch bonnet chile, stem and seeds discarded, minced |
| 3 |
|
Cloves peeled garlic, minced |
|
|
Salt and pepper, to taste |
| 1 |
c |
Seasoned all purpose flour |
| 1 |
|
Egg -and- |
| 3 |
tb |
Water, beaten together |
| 2 |
c |
Seasoned panko crumbs (Japanese) |
| 3 |
|
Egg yolks*, see note below |
| 1/2 |
c |
Virgin olive oil |
| 1/2 |
c |
Canola oil |
| 1 |
tb |
Champagne vinegar |
| 1 |
ts |
Juice from the pickles (just below) |
| 3 |
tb |
Chopped sweet pickles |
| 2 |
tb |
Red onion, peeled and diced small |
| 1 |
|
Hard cooked egg yolk, yolk sieved, white chopped small |
|
|
Salt and pepper, to taste |
| 6 |
|
Cloves raw, peeled and minced garlic |
| 1 |
|
Scotch bonnet, stem and seeds discarded, minced |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Whole cumin seeds (freshly toasted) |
| 1 |
c |
Pure olive oil |
| 1/3 |
c |
Sour orange juice |
| 2 |
ts |
Spanish sherry wine vinegar |
|
|
Salt and pepper, to taste |
INSTRUCTIONS
SHRIMP AND YUCA
TO COAT THE SHRIMP
TARTAR SALSA
MOJO
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.
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. 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. 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.
Yield: 1 1/4 cups
Note: If sour orange is unavailable use 1/2 orange juice to 1/2 lime juice
as a substitute.
Keep warm, (or rewarm at the last moment).
To serve:
Have a simple mesclun of lettuces and a simple vinaigrette set aside to mix
at the last moment.
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.
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
Recipe by: CHEF DU JOUR NORMAN VAN AKEN SHOW #DJ9362
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Ed Bauman"
<BIRCHCREEK@msn.com> on Mar 7, 97.
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