Recipe courtesy of Anya Peters
Recipe courtesy of Anya Peters
Watch how to make this recipe.
Shrimp Cassava Balls
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- Level: Intermediate
- Total: 1 hr 30 min (includes cooling time)
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1639
- Total Fat
- 101 g
- Saturated Fat
- 9 g
- Carbohydrates
- 150 g
- Dietary Fiber
- 9 g
- Sugar
- 9 g
- Protein
- 29 g
- Cholesterol
- 190 mg
- Sodium
- 1676 mg
Throughout the Caribbean, rum shops are everywhere, and many serve finger foods known as cutters or cuttas. This rum shop cuttas is inspired by the classic Guyanese egg ball with seasoned cassava and Creole stew shrimp. The cassava ball mixture can be prepared 2 days in advance and refrigerated. Let it come to room temperature for 30 minutes before coating and frying.
- Level: Intermediate
- Total: 1 hr 30 min (includes cooling time)
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1639
- Total Fat
- 101 g
- Saturated Fat
- 9 g
- Carbohydrates
- 150 g
- Dietary Fiber
- 9 g
- Sugar
- 9 g
- Protein
- 29 g
- Cholesterol
- 190 mg
- Sodium
- 1676 mg
Ingredients
Directions
- Bring a large pot of water to boil. Add 1 tablespoon salt. Peel and cut yuca into 3-inch pieces if using fresh and add to the boiling water. Cook for 15 to 20 minutes, until the cassava is easy to pierce with a knife. Drain and set aside to cool slightly.
- Cut each cassava piece in half and discard the tough, starchy vein in the middle. Return it to the pot and add half of the tomato, garlic, thyme, and scallion, along with 2 tablespoons water. Cover and cook on medium-low heat, stirring occasionally, until the cassava is completely tender, about 10 minutes. Set aside.
- Heat a little oil in a saucepan on medium heat and sauté the remaining tomato, garlic, thyme, and scallion, and the Scotch bonnet pepper a few minutes, until fragrant. Add the wine and let the mixture reduce by half. Add the shrimp and sauté for 3 to 5 minutes, until cooked and pink. Add the butter to the pan and take it off the heat, sprinkle with fresh lime juice.
- Coarsely mash the cooked cassava mixture. Stir in the cooked shrimp and sauce. Taste for salt and pepper, adjust the seasoning to taste, and let cool for 10 minutes.
- In the meantime, heat 2 inches of oil in a Dutch oven or deep, heavy skillet over medium heat. Set up a breading station with cassava flour in a plate, oil for replenishing the pan, a sheet pan lined with parchment paper, and another one lined with paper towels.
- Oil your hands to prevent sticking. Using a tablespoon, scoop out the cassava shrimp mixture and roll it into balls. Coat the balls in cassava flour and place them on the parchment-lined pan.
- Working in batches, fry the cassava balls until golden brown on all sides, 2 to 3 minutes per side, and drain on paper towels. Serve warm with pickled red onions and hot sauce.
