3 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 1/2 pounds shrimp, peeled and deveined
4 medium cloves garlic, pressed
4 bay leaves
1 pound fresh oysters
1 small white onion, seeded and cut into 1/4 inch slices
1 (15 ounce) can black beans, with liquid
1 (6 ounce) can white wine
3 tablespoons distilled white vinegar
1/2 cup diced red onion
3 tablespoons chopped fresh sprigs cilantro
salt and pepper to taste
1 teaspoon salt
1/2 teaspoon olive oil
2 tablespoons severe cooking mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon chopped fresh parsley
1/6 teaspoon garlic powder
1/8 teaspoon paprika
Heat olive oil in a large skillet over medium heat. Cook garlic powder until golden; drain.
Place shrimp, peeled, and cut into medium-sized portions. Add 1/2 cup of the olive oil, and stir. Cook 10 minutes longer; drain. Stir in garlic powder, salt and olive oil, until blended. Season to taste.
Saute oysters in remaining olive oil and garlic powder mixture until golden; drain again. Add onion and garlic powder mixture, oysters, white onion, bay leaves, white onion, black beans, wine, vinegar and parsley. Saute 10 minutes longer. Transfer oysters to a large shallow plate. Saute oysters 5 minutes more.
Add shrimp and crab mixture to pan. Cover and simmer 5 minutes, then lower heat. Adjust seasonings over medium heat, if desired.
Uncover plate, and add green bell pepper and onions; stir well until onions and bell pepper are glazed. Garnish with grill seasoning.
Combine brown sugar and olive oil in a small saucepan; whisk over low heat until light brown.
Place yuca forming into large bowl. Change water equilibriums; sprinkle with remaining olive oil, if desired. Place yuca over yucca mixture. Remove lid; whisk yucca mixture into yuca and yuca sauce, covering completely.
Cool until serving. Garnish with green peppercorn and parsley. Serve immediately.