• Add 3-4 quarts of water to a large pot and bring water to a boil.
• Remove frozen yuca from bag and rinse under cool water.

  Carefully add the yuca to the pot and then add one teaspoon of salt to water.

  Lower heat to medium and cook the yuca for about 25 minutes.
• Once yuca is cooked through, carefully drain into a colander and allow the excess water to fully drain.

  Allow the yuca to cool for a few minutes, long enough to be able to handle.
• Using your fingers or a knife, break or cut apart the yuca into large chunks.

  Remove the woody membrane from the center and discard.
• Add enough oil to a saucepan or deep skillet to cover the bottom about 1 inch.

  Heat the oil to medium heat and then carefully add the yuca chunks.
• Cook until golden brown on one side and then flip over. Allow to brown on the other side.

  Once crispy and golden, using a slotted spoon or tongs, remove chunks unto a plate lined with paper towels.
• Repeat the process and continue frying all additional yuca until all pieces are fried.
• While yuca is frying, start cooking the creamy garlic shrimp and then return and follow the steps below.

MOFONGO PREPARATION FOR ONE SINGLE SERVING-REPEAT PROCESS FOR ADDITIONAL SERVINGS (This recipe makes a total of 4 servings)

• Preheat oven to 250 degrees.

  Preheat the oven so that as you are working with making individual mofongo servings, you can keep them warm as you go.
• Mash 1-2 pieces of garlic in a mortar and pestle until finely mashed.
• Working with the yuca while it is still hot, add a few pieces of yuca at a time to a pilón (mortar and pestle).
• Start mashing the yuca pieces to form a yuca mash.
• Add a tablespoon or more of butter to your liking.

  Mash all together.
• Add a few pieces of chicharrones (pork cracklings) and salt to taste.

  Mash again. (If you cannot find pork cracklings, use crumbled fried bacon.)

  Note: Adding chicharrones or bacon is optional so if you do not have any available, you still can make this recipe.
• Once the yuca is mashed well, pat it down evenly with the pestle or a spoon.
• Using a knife, go around the mortar (pilon) and scrape the sides to loosen the mofongo.

  Flip over onto a plate and serve right away or top with the creamy garlic shrimp to serve.

CREAMY GARLIC SHRIMP

• Peel and finely mince the garlic. Set aside.
• Peel, devein shrimps, season with salt and pepper.

  You can leave tails on if you like.
• In a large skillet, over medium heat, add the butter and sour cream and stir well until combined.
• Add the shrimps and cook for 5-7 minutes, stirring the shrimps in between.

  Cook until pink and cooked through.

  Taste and season with salt and pepper to your taste.

  The creamy garlic shrimp are done.
• PLEASE NOTE: KEEP MOFONGO WARM IN 250 DEGREE PREHEATED OVEN UNTIL ALL MOFONGO PIECES ARE DONE.

Preparing More Than One Mofongo at a Time

• In a food chopper or blender, add 4 pieces of garlic cloves (add 4 more pieces of garlic if you like food extra garlicky) with a little bit of olive oil to blend.

  Set aside.
• After frying all the pieces of yuca and draining on paper towels, add to a large mixing bowl.
• Start mashing the pieces with a pestle or potato masher until a stiff potato like mash forms.
• Add the garlic, chicharrones and at least 5 tablespoons of butter to the mash (add enough garlic to taste) and combine well.

  Note: If yuca mash has cooled too much to melt the butter, add butter to a bowl and melt in a microwave or stovetop.
• Season yuca mash with a little salt to taste.

Time to Form Individual Mofongos

• Using small bowls, dessert bowls, ramekins or any other small round dish, add a little bit of the yuca mash and pat it down evenly with the pestle or a spoon.
• Using a knife, go around the bowl and scrape the sides to loosen the yuca mofongo.

  Flip over onto a plate and serve right away or top with the creamy garlic shrimp to serve.
• If mofongo has cooled too much, heat individual mofongo servings in a microwave for 30 seconds or heat all pieces in a 375 degree preheated oven for 5 minutes then top with creamy garlic shrimp.

Instructions on How to Work With Fresh Yuca

• Please refer to Yuca Frita-Fried Yuca post on how to peel and cook fresh yuca. Super easy too!