Xuxu and Shrimp with Chile and Lemon

Xuxu and Shrimp with Chile and Lemon
Photo by John Kernick


  • ¼ cup olive oil
  • 1 ½ pounds large shrimp
  • 3 tablespoons fresh jalapeño, including seeds
  • 3 medium xuxu (chayote)
  • ¾ cup white onion
  • 1/3 cup fresh lemon juice
  • 6 cloves garlic
  • + 2 more ingredients
    • 1 (14-ounces) jar or can hearts of palm
    • 1/3 cup chopped cilantro

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 ...

View full recipe at Epicurious


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