Recipe courtesy of Norman Van Aikens
Save Recipe Print
Total:
1 hr 5 min
Active:
1 hr 5 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Norman's "Mo J.":
Hearts of Palm Slaw:
Scotch Bonnet Tartar Salsa:
Stuffed Shrimp:

Directions

For the "Mo J.": Mash together the garlic, chiles, cumin and 1/2 teaspoon salt with a mortar and pestle until fairly smooth. Scrape into a bowl and set aside a moment. Heat the olive oil in a skillet over medium-high heat until fairly hot and pour it over the garlic mixture. Mix and allow to stand 10 minutes. Whisk in the orange juice and sherry vinegar. Season with salt and pepper to taste and set aside until ready to use.

For the hearts of palm slaw: Mix together the hearts of palm, jicama, red and yellow bell peppers, Scotch bonnet chile, onion and scallions in a large bowl and set aside.

Mix together the olive oil, orange juice, coriander, sugar, pepper and salt to taste in a bowl and pour over the vegetables.

For the Scotch bonnet tartar salsa: Put the egg yolks in a blender and beat until pale. (Alternatively work by hand.) With the blender running, add the vinegar and pickle brine. Slowly add the olive oil and canola oil and blend until completely incorporated.

If using a blender, remove the mixture to a bowl so the vegetables don¿t get overly processed. Add the sweet butter pickles, red onion and chiles. Stir in the hard-cooked egg. Season to taste with salt and pepper. Cover and refrigerate.

For the stuffed shrimp: Place the panko, flour and egg wash in separate shallow bowls. Pat the shrimp dry of any excess water. Combine the mashed yuca with the chile, garlic and salt and pepper to taste. Stuff the cavity (butterfly cut) of each shrimp with about 3/4 tablespoon of the yuca mash, packing it firmly into place. Dust the shrimp first in the flour, then dip in the egg wash and then the panko. Set aside.

Heat the peanut oil in a large heavy deep skillet or French fryer to 350 degrees F. When the oil is hot, lay the shrimp in it and cook until golden and cooked through. Remove the shrimp to a plate with absorbent toweling. Spoon a small dollop of the Scotch Bonnet Tartar Salsa to go under each shrimp on to the plates. Lift some of the Hearts of Palm Slaw onto the center of the plates. Spoon or ladle some of the "Mo J." directly onto each shrimp. Serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Shrimp Scampi

Recipe courtesy of Food Network Kitchen

Crispy Mustard-Roasted Chicken

Recipe courtesy of Ina Garten

Lemon Pasta with Roasted Shrimp

Recipe courtesy of Ina Garten

Lemon-Garlic Shrimp and Grits

Recipe courtesy of Food Network Kitchen

Yuca-Stuffed Crispy Shrimp

Recipe courtesy of Norman Van Aikens

Yuca Stuffed Crispy Shrimp with Norman's "Mo J." Scotch Bonnet Tartar Salsa

Recipe courtesy of Norman Van Aken

Yuca Stuffed Shrimp con Mojo with Torn Greens and Tartar Salsa

Recipe courtesy of Norman Van Aken

Crispy Curried Coconut Shrimp

Recipe courtesy of Mary Nolan

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.