© Con Poulos
Active Time
50 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 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

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Step 4    

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.

Suggested Pairing

Try a refreshing Caribbean lager, like Red Stripe or Presidente.

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