Yuca Stuffed Shrimp Con Mojo With Torn Greens & Tartar Sauc

-TO COAT THE SHRIMP-
1 c Seasoned all purpose flour
1 Egg -and-
3 tb Water, beaten together
2 c Seasoned panko crumbs
-(Japanese)

-TARTAR SALSA-
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

–MOJO–
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

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