When I was a kid, I did not like yucca. I don't know why, but it might have something to do with the fact that the first time I tried it, I thought I was biting into a potato. Yucca tasted nothing like a potato to me and it freaked me out. Then, you know how kids are, I wouldn't give it a second chance. The good thing is that with age comes wisdom and now I have given yucca many more chances and I do like it, I really do like it.
I've got a fabulous yucca risotto with shrimp recipe to share with it. It's the kind of meal that is perfect for a yucca lover, a shrimp lover, or a risotto lover. If you love all three, then bing, bang, boom! It's also a great recipe for Lent or anytime you want to go meatless. Enjoy!
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Yucca Risotto with Shrimp
Ingredients
3 Tbsp. Country Crock® Spread
1 yucca, peeled and cut into small cubes
1 cup uncooked rice
1 small red bell pepper, finely chopped
1 small onion, finely chopped
2 cups water
2 tsp. Knorr® Chicken flavor Bouillon
1 lb. uncooked small shrimp, peeled and deveined
1/2 cup coconut milk
2 Tbsp. chopped fresh cilantro
Directions
Melt Country Crock® Spread in large saucepot over medium-high heat and cook yucca, rice, red pepper and onion, stirring frequently, until rice is golden, about 5 minutes. Stir in water and Knorr® Chicken flavor Bouillon. Bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes.
Stir in shrimp and coconut milk and cook, stirring frequently, until rice is creamy, about 5 minutes. Garnish with cilantro. Serve, if desired, with lime wedges.
Image and recipe via MakingLifeBetter.com
