Media Lunas De Yuca Con Camarones Recipe
Handcrafted savory cassava bites filled with shrimp stew
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Ingredients
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Yuca Dough
Shrimp Filling (Guiso de Camarones)
Assembly & Finish
Method
Yuca Dough
- 1
- 2
Remove fibrous core and drain
Drain the cooked yuca well. While warm, use a thin knife to remove the fibrous core from each piece (some pieces have a tough tough center). Discard cores and place the remaining soft yuca in a large bowl.
- 3
Mash and combine
While still warm, mash the yuca thoroughly with a potato ricer or heavy fork until mostly smooth. Add 2 tbsp unsalted butter and 1 egg yolk, and the remaining 0.5 tsp salt. Mix well; if the mash is too sticky or wet, incorporate up to 1/2 cup all-purpose flour, a few tablespoons at a time, until the dough becomes soft, smooth, and workable but still moist (it should hold shape without excessive stickiness). Avoid adding too much flour to keep the texture tender.
- 4
Form logs and rest
Transfer the dough to a lightly floured surface. Divide into 12 equal portions (for 12 media lunas). Roll each portion into a small log about 10–12 cm long, then flatten gently into an oval disc about 3–4 mm thick, tapering the edges slightly to help sealing later. Cover with a clean towel and let rest for 10 minutes to relax the dough.
Shrimp Filling (Guiso de Camarones)
- 5
Prep shrimp
If not already chopped, roughly chop the peeled and deveined shrimp into small pieces (about 0.5–1 cm). Pat dry with paper towels.
- 6
Sauté aromatics
Heat 2 tbsp olive oil in a medium skillet over medium heat. Add the finely diced onion and red bell pepper and sauté until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds more until fragrant.
- 7
Build the stew
Stir in 1 tbsp tomato paste, 1/2 tsp ground cumin and 1/2 tsp smoked paprika; cook 1 minute to bloom the spices. Deglaze with 30 ml white wine or seafood stock, scraping any browned bits from the pan. Let reduce for 1–2 minutes.
- 8
Cook shrimp
Add the chopped shrimp to the skillet and cook until they are just opaque, about 2 minutes (they will finish cooking briefly later). Season with 0.75 tsp salt and 0.5 tsp black pepper.
- 9
Finish filling
Reduce heat to low and stir in 60 ml heavy cream (or coconut cream) to bind the filling. Cook 1 minute to thicken slightly. Remove from heat and stir in 2 tbsp chopped cilantro/parsley and 1 tbsp lime juice. Taste and adjust seasoning. Allow the filling to cool to near room temperature before assembly (important so the dough does not become soggy).
Assembly & Frying
- 10
Assemble media lunas
Working with one dough disc at a time, place about 1 to 1 1/2 tablespoons of the cooled shrimp filling off-center on each oval. Fold the disc over the filling to form a half-moon (media luna). Pinch the edges firmly to seal; if the edges resist, brush a thin smear of beaten egg or water along the edge and press. If needed, use a little flour to dust the sealing area. Crimp the edge decoratively with a fork or your fingers to ensure a tight seal.
- 11
Heat oil
Pour vegetable oil into a heavy pot or deep skillet to a depth of about 2.5–3 cm. Heat the oil over medium-high heat to 170–180°C (340–355°F). If you don't have a thermometer, test by dropping a small piece of dough—if it sizzles and rises slowly, the oil is ready.
- 12
- 13
- 14
Serve
Serve warm with lime wedges and optional pickled red onion or a small fresh salad. These are best eaten the same day while the yuca exterior is tender and the shrimp filling is moist and flavorful.