Classic case of making use of food hidden in the freezer, this dish has a bit cajun, a bit brazil, and isn't too hard to make. The creamy sweet corn serves as a base for the shrimp and a dipping sauce for the yuca. For a healthier option, you can just boil the yuca and substitute the dairy for coconut milk. If fresh yuca root is hard to come by, look for frozen boiled or frozen fried versions, or use rice! Finally, substitute the shrimp with your favorite shellfish and go wild.
Check out https://www.lemonpantry.com/post/yuca-with-mojo for more Yuca recipes
Ingredients
1/2 cup sweet corn kernels (we used frozen)
1/2 cup heavy cream or coconut cream
1 Tbsp butter
1 teaspoon lime or lemon juice
1/2 tsp garlic powder (optional)
Shrimp or other shellfish
Yuca (1)
paprika (optional)
chives (optional)
1 Tsp salt
black pepper
Steps - Yuca
If using fresh, peel the yucca, cut into half cylinders - width wise, then cut those into lengthwise into individual stems (1/2 inch thick and no more than 3 inches long) and soak in cold water for 10 minutes. Next, Boil them in salted water for 15-20 minutes, until tender. Strain. At this point you can serve, but if desired, you can fry or bake/air fry.
Dry the yuca, then either roast/air fry in the oven for 15 minutes at 425 or higher, or shallow fry them in an oil of your choice (rotating which side is in the oil every 5 minutes).
Steps - Shrimp
The cooking method depends on what type of shellfish you have on hand (pre-cooked and frozen, thawed, shells on vs removed, de-veined). For simplicity and presentation, we boiled frozen shrimp (de-veined) with shells on for about 5 minutes until they turn white and start to curl. We removed from the water, allowed to cool , then peeled off the shells and tails. You can also saute in butter or even cook in the sauce outlined below.
Extra credit if you want to make the corn sauce seafood based. Simply use the leftover shrimp boiling water as a base for the corn kernels.
Steps - Sweet Corn Sauce
In a small saucepan, bring the corn kernels to a slow boil, in 1/2 cup of water (or seafood broth) and salt. After 5 minutes, most of the liquid should be absorbed. Allow to cool for 5 minutes, then add corn kernels to blender (strain the water but keep the saucepan on hand). Add the 1/2 cup of cream, 1 Tbsp butter, black pepper, garlic powder and lime to a blender and blend. Adjust with more cream if you want a smoother consistency, but aim for taste and not texture. Add to the saucepan and keep warm for plating.
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