Yuca Stuffed Crispy Shrimp with Normans Mo J Scotch Bonnet Tartar Salsa

Ingredients

• 1 cup cooked and mashed yuca
• 1 Scotch Bonnet, stem and seeds discarded, minced
• 2 to 3 cloves or peeled garlic, minced
• Kosher salt and freshly toasted cracked black pepper, to taste
• 12 very large, fresh shrimp (16 to 20 count)
• 1 cup seasoned flour
• 1 egg plus 3 tablespoons water, beaten together to make an egg wash
• 2 cups panko, Japanese bread crumbs
• Peanut oil, for frying
• Scotch Bonnet Tartar Salsa, recipe follows
• Slaw, recipe follows
• Norman's "Mo. J", recipe follows
• 3 egg yolks
• 1 tablespoons champagne vinegar
• 1 teaspoon pickling juice from the Scotch Bonnets
• 1/2 cup virgin olive oil
• 1/2 cup canola oil
• 1 1/2 tablespoons pickled Scotch Bonnets, recipe follows
• 3 tablespoons sweet butter pickles, diced small
• 2 tablespoons red onion, peeled and diced small
• 1 hard cooked egg yolk, yolk sieved, white chopped small
• Kosher salt and freshly cracked black pepper, to taste
• 1 1/2 cups fresh hearts of palm, peeled and very thinly sliced
• 1/4 cup jicama, peeled and julienned
• 1/4 red bell pepper, stem and seeds discarded, julienned
• 1/4 yellow bell pepper, stem and seeds discarded, julienned
• 1 Scotch Bonnet chile, stem and seeds discarded, minced
• 1/2 small red onion, peeled and julienned
• 3 scallions, trimmed and finely chopped
• 1/2 cup virgin olive oil
• 1/4 cup freshly squeezed orange juice
• 1 teaspoon, freshly toasted and ground coriander
• 1/2 teaspoon sugar
• 1/2 teaspoon freshly ground black pepper
• Kosher salt, to taste

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