Xuxu and Shrimp with Chile and Lemon

Xuxu and Shrimp with Chile and Lemon
Photo by John Kernick


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

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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