Text 12547, 102 rader
Skriven 2014-04-24 07:28:00 av Dave Drum (1:261/38)
Ärende: Chile 6067
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Yuca Stuffed Shrimp Con Mojo w/Torn Greens & Tartar Salsa
 Categories: Seafood, Vegetables, Chilies, Herbs, Citrus
      Yield: 1 Servings

MMMMM-----------------------SHRIMP & YUCA----------------------------
     12 lg Fresh shrimp; peel, devein,
           - butterflied
      1 c  Cooked, mashed yuca; or
           - potato
      1    Scotch bonnet; stemmed,
           - seeded, minced
      3 cl Peeled garlic; minced
           Salt & pepper

MMMMM--------------------------COATING-------------------------------
      1 c  Seasoned all purpose flour
      1 lg Egg
           +=AND=+
      3 tb Water; beaten together
      2 c  Seasoned panko

MMMMM------------------------TARTAR SALSA-----------------------------
      3 lg Egg yolks *
    1/2 c  Virgin olive oil
    1/2 c  Oil
      1 tb Champagne vinegar
      3 tb Chopped sweet pickles
      1 ts Juice from pickles
      2 tb Red onion; peeled, diced
           - small
      1 lg Hard cooked egg; yolk
           - sieved, white chopped
           - small
           Salt & pepper

MMMMM----------------------------MOJO---------------------------------
      6 cl Garlic; peeled, minced
      1    Scotch bonnet; stemmed,
           - seeded, minced
    1/2 ts Salt
      2 ts Cumin seeds; fresh toasted
      1 c  Pure olive oil
    1/3 c  Sour orange juice
      2 ts Spanish sherry wine vinegar
           Salt & pepper

  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 (350øF/175øC), 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

  From: Ed Bauman | 07 Mar 1997

  Uncle Dirty Dave's Archives

MMMMM

... I shall never be ashamed of citing a bad author if the line is good. Seneca

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