Yucatan-style shrimp with crisp cassava asado wedges

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Yucatan-style shrimp with crisp cassava asado wedges

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo

2 Servings, 720 Calories/Serving

40 Minutes

Cassava, also known as yucca and tapioca, has a mild, nutty flavor that foils for the heat of the fiery sambal paste. If you have some tequila in your cupboard, use it here cook the shrimp for a little added Latin flavor.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 cassava
  • Cassava spice blend (paprika - granulated garlic - ground cumin - Mexican oregano)
  • 1-2 shallots
  • 3 garlic cloves
  • Fresh flat-leaf parsley
  • Fresh cilantro
  • 1 lime
  • 10 ounces wild gulf shrimp
  • 1 teaspoon sambal chile (optional)
  • Shrimp spice blend (ancho chile powder - annatto powder)
  • 1 tablespoon unsalted butter (optional)

Nutrition per serving

Calories 720, Total Fat 31g (40% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 180mg (60% DV), Sodium 970mg (42% DV), Total Carb. 90g (33% DV), Fiber 7g (25% DV), Protein 24g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the cassava

Heat oven to 425°F.
  • Peel the cassava, then cut into thirds crosswise and lengthwise into ½-inch wedges.
Spread the cassava wedges on a sheet pan and toss with 2 tablespoons oil and the cassava spice blend. Season with salt and pepper. Cook in the hot oven, turning once halfway through, until golden brown and just tender, 20 to 25 minutes. While the cassava cooks, prep the other vegetables.

2

Prep the vegetables

  • Peel and cut the shallots into thin slices.
  • Finely chop the garlic.
  • Coarsely chop the parsley.
  • Coarsely chop the cilantro.

3

Cook the shrimp

  • Juice the lime.
In a frying pan over medium-high heat, warm 2 tablespoons oil until hot but smoking. Add the shallots and garlic and cook, stirring occasionally, until the garlic is fragrant and the shallots have just begun to soften, 2 to 4 minutes. Add the sambal (if using) and the shrimp spice blend. Add ½ cup tequila, if using, and ½ cup water. (If not using tequila, add 1 cup water). With a wooden spatula, scrape up any fond at the bottom of the pan. Add the shrimp and cook, stirring occasionally, until the shrimp is pink and just cooked through and liquid has reduced and thickened to a gravy-like consistency, 2 to 4 minutes.
Take the pan off the heat and stir in the butter, if using, the cilantro, and half the lime juice.

Serve

Transfer the shrimp to individual plates. Toss the cassava with the parsley and the remaining lime juice and serve alongside the shrimp.