Creamy Shrimp Escondidinho with Yuca Mash
An irresistible Brazilian gratin where juicy, well-seasoned shrimp hide beneath a creamy yuca mash. Topped with golden shoestring potatoes and whole shrimp, this generous dish combines crispy and melt-in-your-mouth textures for a result that is as beautiful as it is delicious.
🛒 Ingredients
4 servings
- 1.75 lbs yuca (cassava), peeled and cut into pieces
- 1.1 lbs raw peeled shrimp (medium size)
- 3/4 cup sour cream or crème fraîche
- 7 tbsp unsalted butter
- 2/3 cup hot whole milk
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 ripe tomato, seeded and diced
- 1 red bell pepper, diced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1 tbsp fresh cilantro, chopped
- Salt and freshly ground black pepper
- Juice of 1/2 lime
- 3 oz grated Parmesan cheese
- 3.5 oz shoestring potatoes (potato sticks) for garnish
- 6 to 8 large whole shrimp (with tails) for garnish
Watch the original video
Watch on TikTokDirections
- 1
Cook the yuca in a large pot of boiling salted water for 25 to 30 minutes, until very tender. Drain and remove the central fibrous filament.
- 2
Mash the hot yuca using a potato masher or fork. Incorporate the butter, hot milk, and half of the sour cream. Mix vigorously until you have a smooth and creamy mash. Season with salt and pepper. Set aside.
- 3
Season the peeled shrimp with salt, pepper, smoked paprika, turmeric, and lime juice. Let marinate for 10 minutes.
- 4
In a large skillet, heat the olive oil over medium-high heat. Sauté the onion and garlic for 2 minutes until translucent.
- 5
Add the bell pepper and tomato, and sauté for 3 minutes. Incorporate the marinated shrimp and cook for 2 to 3 minutes, stirring, just until they turn pink. Do not overcook.
- 6
Pour the remaining sour cream over the shrimp, add the fresh cilantro, mix gently, and remove from heat.
- 7
Preheat the oven to 390°F (convection). Generously butter a baking dish.
- 8
Pour the shrimp mixture into the bottom of the dish in an even layer. Cover completely with the yuca mash, smoothing the surface with a spatula.
- 9
Sprinkle the grated Parmesan over the mash and bake for 20 to 25 minutes, until the top is golden and slightly browned.
- 10
Remove from the oven and let rest for 5 minutes. Arrange the shoestring potatoes around the edge of the gratin and place the whole shrimp in the center for decoration. Serve immediately.
💡 Chef's Tip
The secret to a perfect escondidinho: never overcook the shrimp in the skillet—they will continue to cook in the oven. Stop cooking as soon as they turn pink. For an even creamier mash, add a spoonful of cream cheese (like Philadelphia) to the yuca mash. The shoestring potatoes should be added at the very last moment, after taking the dish out of the oven, to keep them nice and crispy.
