XUXU AND SHRIMP WITH CHILE AND LEMON
Crisp chayote goes by a raft of different names, but its Brazilian one, _xuxu_, was the inspiration for this quick stir-fry. The dish's vivid good looks echo its primal shout of flavor. After the shrimp, _xuxu_, and hearts of palm are cooked, they're tossed with a raw sauce of garlic, onion, jalapeño, and lots of lemon juice, which keeps everything sparkling and very fresh-tasting.
Provided by Andrea Albin
Time 40m
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- 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.
- Let stand at room temperature 30 minutes for flavors to develop.
- Peel xuxu if skin is tough. Cut xuxu off pit in slices, then cut into 1/4-inch-thick matchsticks.
- 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.
- Sauté xuxu in remaining tablespoon oil in skillet until crisp-tender, about 3 minutes.
- 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.
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