Shrimp in Yucca Cream (Brazilian) Ingredients: 4 lbs medium-size shrimp 1 1/2 lb yucca or manioc root 2 cups onion, chopped 3 cloves garlic, chopped 1 cup olive oil 8 medium tomatoes, peeled and seeded (or a large can of whole tomatoes) 1 cup cilantro, chopped 2 cups coconut milk 1/2 cup dendê or palm oil 6 Tbsp ginger, grated 4 red bell peppers, chopped salt and pepper Cooking: Peel and cut the manioc and put in a pan with cold water and salt. Cook until tender, drain and reserve both the cooked manioc and the liquid. Discard any manioc fiber. Using a fork mash the manioc while still hot, using some of the liquid to help in the process. Do not use a blender or food processor. Peel and de-vein the shrimp, reserve the shells and make a broth. Sauté the onion and garlic in the olive oil until wilted. Add the pepper, 1/2 of the chopped cilantro and the tomatoes, stirring well. Add the shrimp and the pureed manioc. Check the amount of liquid and add more shrimp broth to thin the mixture, if necessary. Add the coconut milk, the remaining cilantro and the palm oil. Check for salt and pepper. Serve over Brazilian white rice. This recipe first appeared in Maria-Brazil at http://www.maria-brazil.org/ . Welsh Honeyed Lamb (Oen Cymreig a Mel) A leg of Welsh lamb coated with honey and roasted, served with cider and honey gravy. Ingredients: 4 lb. Leg of lamb Sprig of rosemary 6-tbsp. Welsh clover honey Salt and freshly ground pepper ½ pint cider Preparation: 1.Set oven to 400 F.  Place the leg of lamb on foil in a roasting pan.  Brush with 4 tbsp. of warm honey and season with salt and pepper.  Place the sprig of rosemary on top of the joint. Draw up the foil to form a tent and roast for l5 minutes.  Lower the heat to 350 F and continue roasting for l ½ hrs. until the juice just runs pink or longer if preferred well done.  Open up the foil to crisp and brown the skin for the last 20 minutes of cooking time.  Remove the lamb from the oven and keep warm.  2. Pour off the fat from the pan and make the gravy from the meat residue, adding half a pint of cider and 2 tbsp. of honey.  Reduce to two thirds volume by boiling.  Serve with roast potatoes and green vegetables.  3. Serve with mint jelly. Yield: 6 servings This recipe first appeared on the website of the St. David's Welsh Society of Georgia at http://www.stdavidsga-cymru.org/index.html . This website: Copyright © 2007 Dream World Media, LLC. / Urban Mozaik Magazine. All rights reserved. This website/publication, in whole or in part, may not be reproduced without written permission from the publisher or the previous publisher of original republished materials.