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.
steamed rice
Recipe information
Total Time
40 min
Yield
Makes 4 to 6 servings
Ingredients
Preparation
Step 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.
Step 2
Let stand at room temperature 30 minutes for flavors to develop.
Step 3
Peel xuxu if skin is tough. Cut xuxu off pit in slices, then cut into 1/4-inch-thick matchsticks.
Step 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.
Step 5
Sauté xuxu in remaining tablespoon oil in skillet until crisp-tender, about 3 minutes.
Step 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.
Recipe notes
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