Xuxu and Shrimp With Chile and Lemon
By: Carrie Barr
Published: Thursday, December 10, 2009 - 12:03am

Ingredients




6 garlic cloves
3/4 cup chopped white onion
2 tablespoons to 3  chopped fresh jalapeño, including seeds
 cup fresh lemon juice
3 pounds medium xuxu (chayote; about 1 ¾  total)
1 1/2 pounds large shrimp, peeled and deveined
1/4 cup olive oil, divided
1 (14-ounces) jar or can hearts of palm, rinsed well, patted dry, and cut into 1/2-inch pieces
 cup chopped cilantro

Preparation

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. 2 Let stand at room temperature 30 minutes for flavors to develop. 3 Peel xuxu if skin is tough. Cut xuxu off pit in slices, then cut into 1/4-inch-thick matchsticks. 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 Sauté xuxu in remaining tablespoon oil in skillet until crisp-tender, about 3 minutes. 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.

About


Adapted from Gourmet  | September 2009 by Andrea Albin