If you're a shrimp lover, then this dish will hit the spot! Mix it up a bit with Yucca Mash instead of regular potatoes.
- 1 pound shrimp (cleaned)
- 3 Yucca, peeled
- 3 tbsp. minced garlic
- 3 red beets
- 1/2 green bell pepper
- 1 jalapeno
- Fresh Basil
- Fresh Italian Flat Leaf Parsley
- 2 large lemons
- olive oil
- garlic powder
- crushed red pepper flakes
Begin by boiling the beets (unpeeled) for 12-20 minutes) until you can easily insert a fork into them. Once done, remove from water and let cool. Once they are cooled, peel the skin off.
While the beets are boiling, peel the Yucca and slice into cubes. Place into salted water and boil until they are fork tender. About 15-20 minutes. Set aside.
In a food processor, combine bell pepper, jalapeno, basil, parsley, pinch of salt, black pepper, pinch of garlic powder, crushed red pepper flakes (to taste), the juice of one lemon and some lemon zest. Pulse together. Add 2 tbsp olive oil. Blend well. Place into pan and cook for 5 minutes.
In a medium pan, saute the remaining 2 tbsp. garlic for 1-2 minutes. Add in the shrimp. Squeeze the remaining lemon juice over top the shrimp and zest in 1 tsp of lemon. Add salt, pepper and a pinch of garlic powder. Cook for 2-3 minutes until Shrimp are cooked.
Slice the beets in long strips and toss with olive oil.
Drain the yucca and mash with a fork, adding salt, pepper and olive oil.
Serve all together with the green sauce over the yucca. ENJOY!