Rock Shrimp and Yuca Cakes with Spicy Mango Salad

Name: Rock Shrimp and Yuca Cakes with Spicy Mango Salad
Yield: serves 4
Ingredients: 1/2 large mango, peeled, cut into 1/2-inch dice; 1 tablespoon finely minced red bell pepper; 1 tablespoon finely minced red onion; 1 tablespoon chopped fresh cilantro; 1/4 teaspoon seeded and finely minced habanero chile; 2 tablespoons unseasoned rice vinegar; 2 tablespoons extra-virgin olive oil; 1/2 teaspoon grated lime zest; 1 teaspoon freshly squeezed lime juice; 1/4 teaspoon kosher salt; 1/2 pound yuca (cassava); 6 ounces rock shrimp, finely minced; 1 large egg, lightly beaten; 2 tablespoons heavy cream; 1 tablespoon chopped fresh cilantro; 1 tablespoon finely minced red bell pepper; 1 tablespoon finely minced red onion; 3/4 teaspoon kosher salt; Freshly ground black pepper; Vegetable oil for frying; 2 ounces (2 large handfuls) baby greens

December 22, 2011

Crab cake fans will enjoy chef Marc Ehrler’s golden shrimp cakes, a dish that reflects his years cooking in the Caribbean. Chef Ehrler, a 1991 Workshop participant, substitutes rock shrimp for crab, grated yuca for bread crumbs, and cilantro for parsley to make an appetizer that tastes like something you might find at a seafood shack on Martinique. A mango salad seasoned with chile and lime is the palate-tingling accompaniment. Look for yuca, the starchy root vegetable also known as cassava, in markets that cater to a Latin American or Caribbean clientele.

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