Directions

1. Peel and devein shrimp, reserving shells. Place shells and shrimp in separate medium bowls. Cover bowls using plastic wrap, and refrigerate until ready to use.
2. Heat 1 tablespoon oil in a medium saucepan over medium. Add ginger and lemongrass; cook, stirring often, until fragrant and lightly browned, about 5 minutes. Add seafood stock and ham hock; bring to a boil over medium-high. Reduce heat to low, and simmer, covered, undisturbed, for 45 minutes. Add reserved shrimp shells, and cook, uncovered and undisturbed, until shells are bright pink and flavors meld, about 15 minutes. Drain into a large bowl, and discard solids. (You’ll have about 4 cups stock.) Set seafood stock aside.
3. Heat 2 tablespoons oil in a large Dutch oven over medium. Add onion and yucca; cook, stirring often, until onion is translucent, about 5 minutes. Add okra, Scotch bonnet chile, scallions, and remaining 1 tablespoon oil; cook, stirring often, until vegetables are tender, about 5 minutes. Add coconut milk and 3 1/2 cups reserved seafood stock; bring to a boil over medium-high. Remove Dutch oven from heat; stir in spinach and salt, stirring until spinach is wilted, about 2 minutes.
4. Transfer spinach mixture to a blender. (Work in batches, if needed.) Secure lid, and remove center piece to vent steam. Drape a clean towel over opening to catch splatters, and process until smooth and creamy, about 1 minute. Return stew base to Dutch oven; cover and keep warm.
5. Bring milk to a gentle boil in a medium saucepan over medium. Whisk in semolina flour and salt; cook, whisking constantly, until very thick, about 1 minute. Immediately transfer semolina mixture to a small rimmed baking sheet lined with parchment paper. Let stand at room temperature, uncovered, until completely cooled, about 30 minutes.
6. Bring a medium pot of salted water to a simmer over medium. Transfer cooled semolina mixture to the bowl of a stand mixer fitted with the paddle attachment. Add egg yolks; beat on medium-low speed until smooth, about 1 minute. Add 00 flour; beat on medium-low speed until smooth and slightly sticky, about 30 seconds. Using 2 spoons, create dollops of semolina dough (about 2 teaspoons each) on fresh parchment-lined baking sheet.
7. Working in 3 batches, add dollops of semolina dough to simmering pot of water. Cook, undisturbed, until dumplings rise to the surface, plump up, and are cooked through, about 3 minutes. Using a slotted spoon, transfer semolina dumplings to a lightly oiled baking sheet. Repeat process with remaining 2 batches of semolina dough.
8. Heat 1 tablespoon oil in a 12-inch cast-iron skillet over medium-high until oil just begins to smoke. Add okra, cut sides down, and sprinkle with 1/4 teaspoon salt. Cook, undisturbed, until okra is seared on cut side, about 4 minutes. Stir and cook 1 minute. Transfer to a plate; set aside. Add 1 tablespoon oil to same skillet over medium-high; heat until shimmering. Add chayote and 1/4 teaspoon salt; cook, stirring often, until tender and beginning to brown, about 7 minutes. Transfer to plate with okra. Add remaining 1 tablespoon oil to skillet; heat over medium-high until shimmering. Add reserved shrimp and remaining 3/4 teaspoon salt. Cook, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Remove from heat, and transfer to plate with vegetables.
9. Ladle warm stew base evenly into 6 shallow bowls. Evenly arrange semolina dumplings, shrimp, chayote, and okra over stew base. Serve with bonito butter, if using.