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1
Combine the mashed yuca with the bonnet, garlic, salt and pepper.
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2
Push the filling into the deep incision of the butterflied cut shrimp.
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3
Note: If sour orange is unavailable use 1/2 orange juice to 1/2 lime juice as a substitute.
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4
Keep warm, (or rewarm at the last moment).
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5
To serve:
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6
Have a simple mesclun of lettuces and a simple vinaigrette set aside to mix at the last moment.
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7
Heat a large skillet with peanut oil until very hot.
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8
When the oil is hot (350 degrees), lay the shrimp in it and cook until golden and cooked through on each side.
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9
Remove them to a plate with absorbent toweling and keep warm.
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10
Spoon some of the tartar salsa onto the plate in four equidistant places.
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11
Place a shrimp over the dots of salsa.
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12
Whisk the mojo and spoon some of it over each of the shrimp.
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13
Serve.
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14
Dust the shrimp first in the flour, then the egg wash and then the panko.
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15
Set aside
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16
Put the egg yolks in an electric mixer, beat the egg yolks until pale.
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17
Add the olive and canola oils very slowly until it is all incorporated.
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18
Whisk in the vinegar and pickling juice..
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19
Gently stir in the remaining ingredients.
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20
Reserve, covered and refrigerated until ready to use.
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21
*RAW EGG WARNING
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22
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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23
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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24
Mash the raw garlic, chilies, salt and cumin together in a mortar with the pestle until fairly smooth.
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25
Scrape this into a bowl and set aside a moment.
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26
Heat the olive oil until fairly hot and pour it over the garlic chilies mix and allow to stand 10 minutes.
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27
Now whisk in the sour orange juice and the vinegar.
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28
Season as desired and set aside until ready to use.
