Taro Causa with Brined Shrimp

Directions

• 1

  To make the causa: Peel the taro. Place the water and the peeled taro in a large pot over medium high heat. Cook until tender, about 25-30 minutes. Once it’s ready and still hot, pass it through a ricer or use a fork to mash it. It has to have a very fine texture. Add the yellow pepper, oil, lime juice and salt. Cover with a clean kitchen cloth and set aside. Season the shrimp with salt and pepper. Place the olive oil in a medium skillet and cook the shrimp for 2-3 minutes on each side. Remove and set aside.
• 2

  Cut the red onions into thick wedges. Add 3 cups of water and 1 teaspoon of salt to a large bowl. Place the onions in the salt water for 4 minutes. Drain and rinse with cold water.
• 3

  Place 2 tablespoons of oil in a medium skillet over medium-high heat. Sauté the onions and garlic for 3 minutes. Add the pepper, bay leaf, panca pepper paste, cumin and oregano. Let it sauté for another 2 minutes and season with salt and pepper to taste. Pour in the vinegar and let it reduce for 3 minutes. Add the shrimp, combine well and remove from the heat. Let it rest for at least 20 minutes.
• 4

  Serve the causa in the shape of little balls and cover with the brined shrimp. If you wish, you may garnish with black olives, hard-boiled eggs and parsley.