Shrimps with Yucca Flower and Patola (Camarones con flor de izote) by Chef Rafi

cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta

Cottage cheese is lower in fat and calories while still providing creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal can be used as a binding agent.

Introduce the dish and its cultural fusion.

Mention the need for shrimp with heads for flavor.

Select large sponge gourd for easier peeling.

Explain the characteristics of yucca flowers, including the need to remove bitter stamens.

Demonstrate removing the stamens from the yucca flower.

Cut the tomato into pieces.

Slice the garlic thinly.

Peel the sponge gourd.

Heat oil and add the sliced garlic until almost browned.

Add the shrimp to the garlic in the oil.

Pour in enough water to create a broth for the sponge gourd.

Peel the shrimp, leaving a few heads on for decoration.

Add the sponge gourd and tomato to the pot.

Add the yucca flowers to the dish.

Mention that flowers can be eaten raw and cook quickly.

Suggest adding lemon if serving the dish cold, or sweet chili if serving hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens