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     Title: Escondidinho De Camaron (Shrimp & Yuca Gratin)
Categories: Latin Amer, Appetizers, Shrimp
  Servings: 4

  1 1/2 lb Yuca root; peeled
    1/4 c  Milk
    1/4 c  Butter; softened
           Salt
           Black pepper;
           - freshly ground
      2 tb Olive oil
    1/2    Onion; finely chopped
      2 cl Garlic; minced
      1 tb Fresh rosemary;
           - finely chopped
     12 oz Large shrimp; cleaned,
           - deveined, cut crosswise
           - into 4 parts
      2 tb Brandy or cognac
      2 lg Tomatoes; chopped
      4 tb Mascarpone cheese or
           - Catupiry
      2 tb Fresh scallions;
           - finely chopped
      2 tb Fresh parsley;
           - finely chopped
      2 tb Parmesan cheese; grated

"Escondidinho" is bar food in Brazil

Place the yuca in a very large pan of water (if necessary cut the
longest roots crosswise to fit into the pan) and bring to a boil.
Cover and cook on medium low heat until the roots are tender, about
1-1/2 hours. Remove from heat and let it cool for 10 minutes.
Transfer to a large bowl and remove the steam from the center. Add
the milk and butter and smash with the help of a potato masher until
all ingredients are incorporated and smooth (or use a food
processor). Season with salt and set aside.

In a medium skillet, heat the olive oil until shimmering. Add the
onion and garlic and cook stirring for 3 minutes, or until the onion
is translucent. Add the rosemary and shrimp and cook for about
2 minutes or until the shrimp starts to curl. Stir in the cognac and
season with salt and pepper. With the help of a large skimmer,
remove the shrimp and set aside. It is OK if some pieces of onion
and garlic are removed along with the shrimp.

To the same skillet, add the tomatoes and cook stirring occasionally
until they are soft, about 5 minutes. Turn off the heat and return
the shrimp to the skillet. Fold in the mascarpone or Catupiry,
scallions, and parsley. Turn on the oven broiler. Place the shrimp
sauce on the bottom of 4 medium individual ovenproof deep dishes.
Top them with the mashed yuca and sprinkle with parmesan cheese.
Broil the individual dishes for about 3 to 4 minutes, or until the
top in golden brown. Carefully remove from the oven and let stand
for 5 minutes before serving.

Notes:

Traditionally this recipe is made with Catupiry, the Brazilian cream
cheese. Since it is very hard to find it in the US, I recommend
Mascarpone instead. The flavor is a little different (Catupiry is
nuttier and a little saltier then Mascarpone,) but I guarantee it
will be equally delicious!

Recipe by Cynthia Presser

Recipe FROM: cynthiapresser.com
 
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