Xuxu and Shrimp with Chile and Lemon
A vibrant Brazilian-inspired dish combining tender shrimp and crisp xuxu (chayote) with a zesty chile-lemon sauce. Hearts of palm add a delicate texture while fresh cilantro brings brightness to this tropical seafood dish.
Ingredients
- •6 cloves garlic cloves
- •¾ cup chopped white onion
- •2½ tablespoons chopped fresh jalapeño
- •⅓ cup fresh lemon juice
- •3 medium xuxu
- •1½ pounds large shrimp
- •¼ cup olive oil
- •1 can hearts of palm
- •⅓ cup chopped cilantro
Cooking Instructions
- 1.
With motor running, drop garlic into a food processor and finely chop. Stop processor and add onion, jalapeño (to taste), lemon juice, and 1/4 teaspoon salt, then pulse until finely chopped.
5 min
- 2.
Let stand at room temperature 30 minutes for flavors to develop.
30 min
- 3.
Peel xuxu if skin is tough. Cut xuxu off pit in slices, then cut into 1/4-inch-thick matchsticks.
10 min
- 4.
Toss shrimp with 1 teaspoon salt. Heat 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté shrimp until just cooked through, 3 to 5 minutes. Transfer to a plate.
5 min
- 5.
Sauté xuxu in remaining tablespoon oil in skillet until crisp-tender, about 3 minutes.
3 min
- 6.
Return shrimp to skillet, then add hearts of palm and sauté until just heated through. Remove from heat and stir in chile-lemon sauce and cilantro.
3 min