Stewed Shrimp Yuca Cups
I am addicted to my Dominican stewed shrimp and putting in this yuca cup just takes it to a whole other level of goodness. The crunch and the sauce and then the bite of the shrimp is absolutely amazing!
Yuca: The Root of Dominican Gastronomy
Yuca, also known as cassava, is a root vegetable deeply ingrained in the history of the Dominican Republic. Brought to the forefront of Dominican cuisine by the Taino, the island’s indigenous people, yuca has been a staple for centuries. It’s a symbol of resilience and adaptability, thriving in the island’s varied climates and soils. This versatile root is not only a source of nourishment but also a key ingredient in many traditional dishes, including our star: fried yuca cups.
Creating the Perfect Fried Yuca Cup
To begin, you need fresh yuca. Peeling it might be a bit of a challenge, but the effort is well worth it. Once peeled, the next crucial step is grating it. Using the fine side of a grater gives you the right texture needed for the cups. After grating, it’s essential to squeeze out the excess moisture—this is the secret to achieving that perfectly crispy exterior.
Forming the cups requires a bit of artistry. I recommend using a muffin tin and forming a cup in each hole. Making sure they are not too thin or thick. We don’t want them to break apart in the frying process. Salt a little and then deep-fry until golden and crispy. If you’d like to bake it, then do so at 375° F for about 30 minutes or until golden brown. The result is a beautifully shaped cup ready to be filled with the savory stewed shrimp. But if you are anything like me and like to save time, you can purchase preformed and frozen ones. I got mine at an international market, here in AZ.
The Stewed Shrimp: A Flavorful Journey
The stewed shrimp is where the dish comes to life. Dominican cuisine is known for its bold flavors, and this shrimp stew is no exception. It typically includes a mix of garlic, onions, bell peppers, tomatoes, lemon or lime juice and a variety of herbs and spices, all simmering together to create a rich, flavorful base. The shrimp are then added, cooked to perfection, and imbued with the vibrant flavors of the stew.
Bringing It All Together
To serve, the fried yuca cups are filled with the hot, aromatic stewed shrimp. The contrast of the crispy yuca with the tender, flavorful shrimp creates a symphony of textures and flavors that is truly unforgettable. It’s a dish that tells a story—a story of a land rich in history, a people full of heart, and a cuisine that continues to evolve while staying true to its roots.
This dish is an experience, a journey through my beautiful island’s culinary landscape. So next time you find yourself in the mood for something truly unique and flavorful, try Dominican Stewed Shrimp in Fried Yuca Cups. It’s more than just food—it’s a piece of Dominican served on a plate.
Check out my other shrimp recipes!
Beer Stewed Shrimp w/ Rice and Plantain Cups
Shrimp and Bacon Stew
Shrimp Taquitos Salad
Dominican Shrimp Fried Rice (Chofan)
Instant Pot Jambalaya Soup
Lobster Shrimp Ravioli in Brown Butter Crab Sauce
Stewed Shrimp Yuca Cups
Equipment
- 2 12 count muffin tins If making yuca cups from scratch
Ingredients
- 2 lbs x-large shrimp deveined, shell off and tail off if desired
- 1/4 cup corn oil
- 1/2 cup chopped peppers of any color preferred
- 1/4 cup onions, chopped
- 1 tsp minced garlic
- 2 tsp soy sauce
- 1 tsp adobo
- 1/2 tsp ground oregano
- Juice of 1 lime or lemon
- 2 tbs manzanilla olives chopped
- 3/4 of an 8 oz can tomato sauce
- 1 tbsp chopped cilantro
- 2 packs frozen yuca or 3 large yucas prepaped into cups fried or baked
Instructions
- Clean shrimp and wash well with cold water, drain. Set Aside.
- Heat skillet with oil on medium heat. Add onions and peppers. Stir for about 3 minutes or until they are becoming tender.
- Add garlic, stir for about 30 seconds.
- Then add adobo, lime or lemon juice, garlic, soy sauce, oregano, olives, tomato sauce and chopped cilantro. Stir well.
- Add shrimp over sauce and tuck lightly. Cover and cook for about 3 minutes.
- Then stir shrimp making sure it is all covered with the sauce. Cover and cook for another 3 to 4 minutes or until shrimp is cooked through to your liking.
If making the Yuca Cups from frozen…
- Fry the cups as directed on the package.
- Sprinkle salt when done. Add some of the stewed shrimp sauce into the cup, top with a shrimp and chopped cilantro.
If making the Yuca Cups from scratch…
- Peel yuca, then grate it.
- Use the fine side of a grater to give you the right texture needed for the cups. After grating, it's essential to squeeze out the excess moisture—this is the secret to achieving that perfectly crispy exterior.
- I recommend using a muffin tin and forming a cup in each hole. Making sure they are not too thin or thick. We don't want them to break apart in the frying process. Place in the freezer for 1 hour to make them sturdy enough for frying. Salt a little and then deep-fry until golden and crispy.
- If you'd like to bake it, spray the muffin tin with cooking spray, form the cups and bake at 375° F for about 30 minutes or until golden brown.
- Sprinkle salt when done. Add some of the stewed shrimp sauce into the cup, top with a shrimp and chopped cilantro.
