Preparation: Steam tubers in a tightly covered container over high heat for 20 to 25 minutes or until the oca is cooked “al dente”. Remove from heat and pour into a large work bowl. Toss with cold wine and cover. Set aside to cool. While the oca is cooking, shell and devein the shrimp, then dust lightly with flour (optional). Heat the butter and olive oil in a large sauté pan and cook the shrimp until lightly golden. Remove from heat, lift out with a slotted spoon and combine with the steamed oca. Once the oca and shrimp have cooled to room temperature, add the dressing. Stir well and let stand for 10 minutes, then serve. 7 Pagina 16
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