Carimañolas de camarones y queso

cheese

🥗Healthier: low-fat cheese

💰Cheaper: cream cheese

Low-fat cheese reduces calories while maintaining creaminess.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides protein while being lower in cost.

yuca

🥗Healthier: sweet potato

💰Cheaper: potatoes

Sweet potato adds fiber and nutrients.

Select fresh yuca, avoiding any that are old or spoiled.

Cook yuca in boiling water for about 30 minutes.

Check yuca with a fork to see if it's tender, then let it rest.

Peel the yuca and mash it; you can also grate it if preferred.

Prepare a sofrito with green bell pepper, red bell pepper, onion, and garlic, chopping them finely.

Heat oil in a skillet and add the chopped vegetables to sauté until well cooked.

Season the sofrito with paprika, complete seasoning, and garlic salt, allowing it to cook until it has color.

Chop the shrimp into small pieces for better incorporation.

Once the sofrito is ready, add the chopped shrimp and cilantro, then turn off the heat.

Place the mashed yuca on a surface and shape it into a ball, then flatten it in your hand.

Add mozzarella cheese in the center of the flattened yuca and fold it over to form a carimañola.

For the shrimp carimañolas, take a larger piece of dough and open it wider to fill with the shrimp mixture.

If the dough starts to open, reinforce it with more yuca to keep it sealed.

Prepare a dipping sauce with parsley, cream cheese, and lime juice.

Before frying, place the carimañolas in the freezer for about 15 minutes.

Heat oil until very hot, then fry the carimañolas until they are golden brown, checking for a nice color.

Remove the carimañolas from the oil and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens