虾和古岛饺子汤

预热烤箱至500°F。将Yuca放在中锅中，然后加水盖。高高地煮沸；将热量降低至中高，煮沸，直到切成大约50分钟的中心透明度。沥干Yuca，并在板上均匀地散布；在室温下站立直至冷却8至10分钟。

Meanwhile, toss together shrimp shells, olive oil, and 1 teaspoon salt on a large rimmed baking sheet; spread in an even layer. Roast in preheated oven until shells turn red and begin to caramelize, about 30 minutes, stirring every 10 minutes.

在燃气火焰上或在肉鸡高到高的肉鸡下面烤铃辣椒，用钳子转动，直到皮肤变黑，10至12分钟。放入碗中，并用保鲜膜盖上。让室温站立直至足够冷却以至于处理大约15分钟。

Meanwhile, smash garlic on a cutting board; sprinkle with 1 teaspoon salt. Using flat side of a large knife, drag knife back and forth over garlic to form a paste.

剥皮的皮肤从贝尔辣椒上烧掉；丢弃皮肤和种子。粗切辣椒。将辣椒和大蒜酱混合在搅拌机中，然后对其进行处理，直到平滑，大约40秒钟，停下来根据需要刮下侧面。将贝尔胡椒粉放在一边。

加入白葡萄酒和虾贝壳亚搏电竞的烤盘。使用金属刮刀，刮去外壳和褐色碎片。

将香菜茎切成等于1杯；将葱切成等于1/2杯。将切碎的香菜，切碎的葱，虾贝壳，洋葱和胡萝卜混合在中等储存锅中。加入16杯水，然后煮沸。将热量降低至低，然后小火煮至肉汤具有浓香气，约40分钟。将混合物通过细的电线网滤器倒入大汤锅中；丢弃固体。将汤放在一边。

新闻木薯、批量、通过使成细条的地中海ium bowl. Chop cilantro leaves to equal 3 tablespoons, and thinly slice scallions to equal 1/3 cup. Combine chopped cilantro leaves, sliced scallions, yuca, raw shrimp, egg, lime zest, 2 tablespoons bell pepper paste, and 11/2 teaspoons salt in a bowl. Turn mixture out onto a work surface, and knead until combined. Shape into 36 (1/2-ounce) balls; arrange balls on a baking sheet. Refrigerate until thoroughly chilled and set, about 30 minutes.

将虾汤带到中高的锅上。搅拌黄油，3/4杯铃铛糊（保留剩余的糊状物），并剩余1茶匙盐。搅拌羽衣甘蓝。加入饺子，煮熟，保持慢火煮，直到饺子煮熟，大约4分钟。

Thinly slice 1 scallion, and chop remaining cilantro. Ladle soup into bowls. Garnish each bowl with 1 teaspoon thinly sliced scallion, 1 teaspoon chopped cilantro, and a drizzle of chile oil. Serve with lime wedges.