Yuca and cheese fritters with sweet pepper shrimp stew and fresh green mango salad

Instructions

1. 1

   1. Place the yuca in a pot with enough water and 1 teaspoon of salt. Cook for 20 to 25 minutes until very tender. Drain, remove the fibrous core if present, and mash while hot into a firm puree.

2. 2

   2. Let the yuca puree cool slightly for 5 minutes. Mix it with the grated llanero cheese, egg, pre-cooked cornmeal, and 1/4 teaspoon black pepper until a workable dough forms. Divide into 8 portions and shape into round fritters about 2 cm thick.

3. 3

   3. Heat 60 ml (1/4 cup) vegetable oil in a large skillet over medium heat. Brown the fritters for 3 to 4 minutes per side until crisp and deeply golden. Transfer to a paper towel-lined plate and keep warm.

4. 4

   4. Season the shrimp with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon lime juice.

5. 5

   5. In another large skillet, heat 20 ml (4 tsp) vegetable oil over medium heat. Sauté the garlic, sweet pepper, and onion for 4 minutes until fragrant and soft. Add the tomato and grated panela, and cook 5 more minutes until a juicy stew forms.

6. 6

   6. Add the seasoned shrimp to the stew and cook for 3 to 4 minutes, stirring, until pink and cooked through. Add 1 tablespoon lime juice and half of the chopped cilantro. Adjust salt if needed and remove from the heat.

7. 7

   7. In a bowl, combine the green mango, red onion, white vinegar, the remaining tablespoon of lime juice, the rest of the cilantro, and a pinch of salt. Let sit for 5 minutes so the salad can meld.

8. 8

   8. To serve, place 2 fritters on each plate, spoon the hot sweet pepper shrimp stew over them, and finish with the fresh green mango salad on the side or on top. Serve immediately.

9. 9

   9. If you want to keep the fritters warm before serving, place them on a tray and hold them in a preheated oven at 200 °F / 95 °C for up to 10 minutes.