👨‍🍳 作り方

1. 1

   Boil the yuca cubes in salted water until tender, about 15-20 minutes. Drain and set aside.

   💡 プロのコツ: Do not overcook the yuca, it should be tender but hold its shape.
2. 2

   In a large skillet or pot, heat olive oil and butter over medium heat. Add chopped onion and cook until softened, about 5 minutes.

3. 3

   Add minced garlic and cook for 1 minute until fragrant.

4. 4

   If using, add white wine and let it simmer until mostly evaporated.

5. 5

   Add the cooked yuca to the skillet. Gradually add the warm chicken broth, about 1 cup at a time, stirring constantly. Allow the liquid to be absorbed before adding more, similar to making traditional risotto.

   💡 プロのコツ: Warming the broth helps maintain the cooking temperature.
6. 6

   Continue adding broth and stirring until the yuca breaks down slightly and the mixture becomes creamy, about 15-20 minutes.

   💡 プロのコツ: The consistency should be creamy, not soupy.
7. 7

   Add the shrimp to the skillet and cook until they turn pink and opaque, about 3-5 minutes.

   💡 プロのコツ: Do not overcook the shrimp, as they will become tough.
8. 8

   Stir in the chopped cilantro, salt, and pepper to taste. Serve immediately with a squeeze of fresh lime juice.

   💡 プロのコツ: Fresh cilantro adds a bright, herbaceous note.