© Con Poulos
Grilled Cilantro-Lime Shrimp with Yuca
- ACTIVE: 50 MIN
- TOTAL TIME: 1 HR 15 MIN
- SERVINGS: 6
Instead of serving beans next to the rice, chef Jose Enrique folds them in, along with caramelized peppers and onions and a hit of cumin.
Slideshow: Grilled Shrimp
- 2 pounds fresh yuca, peeled and cut into 1-inch pieces
- Kosher salt
- 1/4 cup canola oil
- 1/2 large onion, very thinly sliced
- 1 medium red bell pepper, cut into julienne
- 2 bay leaves
- 1/4 cup unseasoned rice vinegar
- 1/4 cup distilled white vinegar
- 2 tablespoons honey
- 1/2 cup extra-virgin olive oil
- 3 tablespoons fresh lime juice
- 2 tablespoons minced cilantro, plus more for garnish
- 24 large, shell-on shrimp (1 1/2 pounds)
- In a large saucepan, cover the yuca with water and bring to a boil. Add a generous pinch of salt and cook over moderate heat until tender, 25 minutes. Drain well and spread on a baking sheet to cool slightly; discard any stringy bits of yuca.
- In a skillet, heat the canola oil. Add the onion, red pepper and bay leaves and cook over moderate heat until the onion is just softened, 3 minutes. Add the rice vinegar, white vinegar and honey and bring just to a simmer. Add the yuca and toss. Discard the bay leaves and season the escabeche with salt; keep warm.
- Light a grill or preheat a grill pan. In a large bowl, whisk the olive oil with the lime juice and 2 tablespoons of cilantro and season with salt. Transfer half of the dressing to a small bowl and reserve. Using small, sharp scissors, slit the back of the shrimp shells and devein the shrimp; keep the shells attached. Add the shrimp to the dressing in the large bowl, season with salt and toss to coat.
- Grill the shrimp over high heat, turning and brushing with any remaining dressing from the large bowl, until just cooked through, 5 minutes. Transfer the shrimp to a platter; garnish with cilantro and serve with the yuca escabeche and reserved dressing.
Try a refreshing Caribbean lager, like Red Stripe or Presidente.