Dominican Yuca Mofonguitos with Light Coconut Shrimp and Sweet Peppers

Instructions

1. 1

   Place the yuca in a pot with enough water to cover it and add 1 teaspoon of salt. Cook over medium-high heat for 20 to 25 minutes, until very tender. Drain, remove any tough inner fiber, and keep warm.

2. 2

   While the yuca cooks, season the shrimp with the lime juice, dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Let them rest for 10 minutes.

3. 3

   In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the red onion, sweet peppers, and 2 minced garlic cloves for the sauce. Sauté for 3 to 4 minutes until the onion softens.

4. 4

   Add the diced tomato and tomato paste to the skillet. Cook for 3 minutes, stirring, until the tomato starts to break down.

5. 5

   Stir in the coconut milk and chicken broth or water. Cook over medium-low heat for 5 minutes so the sauce comes together. Add the seasoned shrimp and cook 3 to 4 minutes more, until pink and cooked through. Turn off the heat and stir in half of the chopped fresh cilantro.

6. 6

   Mash the hot yuca in a mortar or large bowl with the remaining 2 garlic cloves, butter, crushed pork cracklings, the remaining 1/2 tablespoon olive oil, 1/2 teaspoon salt, and the remaining 1/2 teaspoon black pepper. Mash until you get a rustic but moldable mixture.

7. 7

   Preheat the oven to 425 °F / 220 °C. Lightly grease a baking sheet or baking dish with a little oil.

8. 8

   Divide the yuca mixture into 8 portions and shape compact small bowls or mofonguitos on the tray, making a well in the center of each one.

9. 9

   Bake the yuca mofonguitos for 10 to 12 minutes at 425 °F / 220 °C, until lightly golden around the edges.

10. 10

    Serve 2 mofonguitos per plate. Fill or spoon over the shrimp in coconut sauce, finish with the remaining fresh cilantro, and sprinkle the crumbled cassava flatbread on top for texture.