Shrimp And Yucca Salad

Shrimp And Yucca Salad

Ingredients:
1 bag (24 oz or 750 g) frozen yucca
1 Tbsp olive oil
1 lb (500 g) shrimp, peeled and deveined
2 cloves garlic, sliced thin
3 bunches scallions, cut into 1½-in (3.5 cm) pieces
½ lb (250 g) fresh string beans, steamed

Directions:
Salt and ground black pepper
1. In large pot of boiling water, boil yucca for 10 minutes, or until soft. Do not overcook, or it will be
mushy.
2. Remove and drain in colander. Cut into slices.
3. Heat large skillet or wok over high heat. When hot, add oil and coat pan. Add shrimp and cook,
stirring, for 2 to 3 minutes, or until almost entirely pink. Add garlic and scallions and cook, stirring,
for 2 minutes, or until scallions are bright green. Pour over yucca. Serve with string beans. Season to
taste with salt and pepper.