Yuca Stuffed Shrimp Con Mojo With Torn Greens And Tartar Salsa Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1544
FAT
383%
CHOL
143%
SOD
64%

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Ingredients for 4 servings

3 tablespoons chopped sweet pickles

1 cup pure olive oil

1 scotch bonnet, stem and seeds discarded, minced

1 cup seasoned all purpose flour

1 teaspoon juice from the pickles (just below)

2 teaspoons, whole cumin seeds (freshly toasted)

6 cloves raw, peeled and minced garlic

3 cloves of peeled garlic, minced

2 cups seasoned panko crumbs (Japanese)

1/3 cup sour orange juice

1 scotch bonnet chile, stem and seeds discarded, minced

1 tablespoon Champagne vinegar

1 egg and 3 tablespoons water, beaten together

2 tablespoons red onion, peeled and diced small

1 cup cooked and mashed yuca (or potato)

2 teaspoons Spanish sherry wine vinegar

1/2 cup canola oil

3 egg yolks*, see note below

Salt and pepper, to taste

1/2 cup virgin olive oil

12 very large, fresh shrimp, peeled, deveined and butterflied

1/2 teaspoon salt

Tartar Salsa

1 hard cooked egg yolk, yolk sieved, white chopped small

Mojo

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