Fresh yuca, cubanelle peppers, ajicito dulce peppers, culantro (recao), witch oregano brujo (witch’s oregano) and annatto seeds are widely available in Puerto Rico and can be found in most Latin Markets. Witch’s oregano grows freely in Puerto Rico, but if you can’t find it, substitute a combination of cilantro and culantro.
Mofongo-Style Yuca
Ingredients
- 1 pound yuca, peeled and cut into squares or 12 ounces frozen
- Kosher salt
- Vegetable oil, for frying
- 3 cloves garlic simmered in butter (see note below), 3 to 4 tablespoons of the butter reserved
Method
- Put the pieces of yuca in a large saucepan and cover with salted water. Bring to a boil, then lower to a simmer, cook until tender 20 to 30 minutes for fresh or 8 to 10 minutes for frozen. Drain and let cool completely. Pat dry with towels and discard any fibrous veins or root running through it.
- Fill a large saucepan or Dutch oven, lined with a wire basket, with 2 to 3-inches of oil and heat to 350˚F. Fry the yuca in batches, do not overcrowd the pan until golden, 3 to 4 minutes. Drain, then transfer to a mortar and pestle, smash the fried yuca with the garlic and the butter. Season with salt. Divide among four bowls and set aside.
Shrimp with Coconut Creole Sauce
Ingredients
- 1 small or half large yellow onion, cut into strips
- 1 cubanella pepper, seeds removed and cut into strips
- 3 ajicito dulce (sweet green or red peppers), seeds removed and chopped
- 1 large plum tomato, seeds removed and cut into strips
- 1 large roasted red pepper, skin removed, cut into strips, reserve any liquid
- 3 cloves garlic, thinly sliced
- 3 leaves oregano brujo (witch’s oregano), chiffonade
- 2 culantro (recao leaves), chiffonade
- Kosher salt
- Achiote oil (see note below)
- 12 to16 extra-large (16 to 20 count) shrimp, patted dry
- ¼ cup olives cut into thin slices
- 1 teaspoon or more of capers
- Pinch dried oregano
- 1 ½ tablespoons tomato paste
- 8 ounces coconut milk
- ¼ cup chopped cilantro leaves
Mofongo-Style Yuca (see above)
Method
- Combine the sliced onion, cubanelle pepper, ajicito dulce peppers, tomato, red pepper, garlic, oregano brujo, and culantro in a bowl and set aside.
- Heat the achiote oil in a large frying pan over high heat. Add the shrimp, stir in the oil, and sear them, but do not cook all the way through, 1 to 2 minutes. Using a slotted spoon, transfer to a plate, leaving any oil and cooking liquid in the pan. Add all of sliced vegetables to the pan and sauté until tender, but still crisp, 3 to 5 minutes. Stir in the reserved liquid from the red pepper, the tomato paste and a pinch of salt then add the capers and the coconut milk. Once it starts bubbling and begins to thicken, 2 to 3 minutes, return the shrimp to the pan, stir to combine, and cook through. Remove from the heat, add the cilantro, spoon over the mofongo and serve immediately.
I first met Gloria and Jacques when I worked with them at a cooking class at a Food and Wine event in Puerto Rico. Gloria especially, as a second-generation Puerto Rican, was fascinated with yuca and other local ingredients. This recipe is a twist on a dish we ate when we went out to dinner together when they were here. We had a wonderful time together!