Cómo preparar empanadas de yuca camarones y Queso/

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

yuca

🥗Healthier: sweet potato

💰Cheaper: potatoes

Sweet potato provides a similar texture with added nutrients.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more fiber while maintaining similar baking properties.

oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier but can be pricier.

Wash and peel the yuca, then grate it using a grater.

Wash the shrimp and season with garlic, pepper, oregano, and chicken bouillon.

Grate the yuca carefully to avoid injury.

Once grated, measure out 1.5 lbs of yuca and check for any large pieces to remove.

Place the grated yuca in a cloth to squeeze out excess water, pressing firmly to remove as much water as possible.

Heat a skillet over low to medium heat and add a little oil to prevent sticking.

Add the grated yuca to the skillet, season with a little salt, and stir continuously to cook it into a dough-like consistency.

Once the yuca has a yellowish color and is well mixed, remove it from the heat and let it cool slightly in a container.

Knead the yuca dough until it is uniform and manageable, keeping it slightly warm to help it bind.

Cover the dough with a kitchen towel to let it rest while preparing the shrimp filling.

In a separate skillet, heat a little olive oil and sauté the shrimp with garlic, pepper, oregano, and a pinch of salt.

Add a splash of lemon juice to the shrimp at the end of cooking and mix well.

Roll out the yuca dough to form thin discs for the empanadas.

Use a cup or similar object to cut out the empanada discs from the rolled dough.

Fill each disc with the shrimp mixture and fold to seal, pressing the edges together.

Let the filled empanadas rest for a moment before frying or baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens