Ingredients
Ingredients- 1 cup cooked and mashed yuca
- 1 Scotch Bonnet, stem and seeds discarded, minced
- 2 to 3 cloves or peeled garlic, minced
- Kosher salt and freshly toasted cracked black pepper, to taste
- 12 very large, fresh shrimp (16 to 20 count)
- 1 cup seasoned flour
- 1 egg plus 3 tablespoons water, beaten together to make an egg wash
- 2 cups panko, Japanese bread crumbs
- Peanut oil, for frying
- Scotch Bonnet Tartar Salsa, recipe follows
- Slaw, recipe follows
- Norman's "Mo. J", recipe follows
- 3 egg yolks
- 1 tablespoons champagne vinegar
- 1 teaspoon pickling juice from the Scotch Bonnets
- 1/2 cup virgin olive oil
- 1/2 cup canola oil
- 1 1/2 tablespoons pickled Scotch Bonnets, recipe follows
- 3 tablespoons sweet butter pickles, diced small
- 2 tablespoons red onion, peeled and diced small
- 1 hard cooked egg yolk, yolk sieved, white chopped small
- Kosher salt and freshly cracked black pepper, to taste
- 1 1/2 cups fresh hearts of palm, peeled and very thinly sliced
- 1/4 cup jicama, peeled and julienned
- 1/4 red bell pepper, stem and seeds discarded, julienned
- 1/4 yellow bell pepper, stem and seeds discarded, julienned
- 1 Scotch Bonnet chile, stem and seeds discarded, minced
- 1/2 small red onion, peeled and julienned
- 3 scallions, trimmed and finely chopped
- 1/2 cup virgin olive oil
- 1/4 cup freshly squeezed orange juice
- 1 teaspoon, freshly toasted and ground coriander
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- Kosher salt, to taste
Description
Cooking Channel Serves Up This Yuca Stuffed Crispy Shrimp With Norman's Mo J. Scotch Bonnet Tartar Salsa Recipe Recipe Plus Many Other Recipes At CookingChannelTV.com.
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