Shrimp and Yuca Gratin Appetizer

Yuca also known as cassava is called tapioca in India though Tapioca ususally refers to the starch of cassava. I did this as part of my Brazilian Food Week in November 2016 but found time to post the recipe only now. I found this authentic recipe by a Brazilian Cynthia Presser at http://www.cynthiapresser.com/recipe-blog/appetizers-a-starters/109-shrimp-and-yuca-gratin-appetizer-escondidinho-de-camarao. This is apparently bar food in Brazil but it served as main course dinner for me. Turned out to be delicious and I loved it!

Serves 4

Ingredients

• 650 g yuca root, cut into small chunks
• ¼ cup milk
• ¼ cup butter, softened
• Salt and freshly ground pepper
• 2 tablespoons olive oil
• ½ onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh rosemary, finely chopped or ½ tsp dried
• 12 oz large shrimp, cleaned and deveined, cut crosswise into 4 parts
• 2 tablespoons brandy or cognac (I used red wine)
• 2 large tomatoes, chopped
• 4 tablespoons catupiry or mascarpone cheese (I used cheddar cheese)
• 2 tablespoons fresh scallions, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons grated parmesan cheese

Shrimp and Yuca Gratin Appetizer - baked in individual dish

 

Preparation

• Place the yuca in a steamer and add enough water to the bottom. I steam it in the Pressure cooker for about 15 minutes or until cooked.
• Remove from heat and let it cool for 10 minutes. Transfer to a large bowl.
• Add the milk and butter and smash with the help of a potato masher until all ingredients are incorporated and smooth. Season with salt and set aside.
• In a medium skillet, heat the olive oil until shimmering. Add the onion and garlic and cook stirring for 3 minutes, or until the onion is translucent.
• Add the rosemary and shrimp and cook for about 2 minutes or until the shrimp starts to curl. Stir in the red wine and season with salt and pepper. Remove the shrimp from the skillet and set aside.
• To the same skillet, add the tomatoes and cook stirring occasionally until they are soft, about 5 minutes.
• Turn off the heat and return the shrimp to the skillet. Fold in the cream cheese, scallions, and parsley.
• Preheat the oven to 350˚F. Place the shrimp sauce on the bottom of 4 medium individual glass or any ovenproof dishes. Top them with the mashed yuca and sprinkle with parmesan cheese. Bake the individual dishes for about 10 to 15 minutes, or until the top is golden brown. Carefully remove from the oven and let stand for 5 minutes before serving.

Note

The original recipe calls for broiling the individual dishes for 3 to 4 minutes or until the top is golden brown. But as I have only a conventional microwave oven, I used the baking option instead and it turned just fine and yummy!