Xuxu And Shrimp With Chile And Lemon Recipes

ONE-PAN SWEET CHILI SHRIMP AND VEGGIES

One-Pan Sweet Chili Shrimp and Veggies image

This one-pan shrimp and veggies recipe has everything I'm looking for in a weeknight family dinner: quick, flavorful, nutritious and all three of my kids will eat it! My oldest son loves shrimp and I thought it would work well as a sheet-pan supper. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 pound uncooked shrimp (16-20 per pound), peeled and deveined
2 medium zucchini, halved and sliced
1/2 pound sliced fresh mushrooms
1 medium sweet orange pepper, julienned
3 tablespoons sweet chili sauce
1 tablespoon canola oil
1 tablespoon lime juice
1 tablespoon reduced-sodium soy sauce
3 green onions, chopped
1/4 cup minced fresh cilantro

Steps:

Preheat oven to 400°. Place shrimp, zucchini, mushrooms and orange pepper in a greased 15x10x1-in. baking pan. Combine chili sauce, oil, lime juice and soy sauce. Pour over shrimp mixture and toss to coat., Bake until shrimp turn pink and vegetables are tender, 12-15 minutes. Sprinkle with green onions and cilantro.

Nutrition Facts : Calories 199 calories, Fat 6g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 483mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 22g protein.

XUXU AND SHRIMP WITH CHILE AND LEMON

Xuxu and Shrimp with Chile and Lemon image

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

Ingredients

6 garlic cloves
3/4 cup chopped white onion
2 to 3 tablespoons chopped fresh jalapeño, including seeds
1/3 cup fresh lemon juice
3 medium xuxu (chayote; about 1 3/4 pound 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
1/3 cup chopped cilantro

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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