Also known to the Brazilians as Camarão com Chuchu, this delectable Shrimp with Chayote Squash recipe comes directly from the kitchens of Alexander Santana’s Cater Brazil, in Pearland. Featuring a dash of lime and savory garlic and cilantro, Santana says this recipe straight from his mother is exactly what he eats when he’s homesick.
Makes 4 Servings
- 1 lb. (400 gr) medium shrimp, headless, deveined and peeled
- juice of 1 lime
- salt and black pepper to taste
- 2 Tbsp. of tomato sauce
- 2 Tbsp. fresh cilantro, finely chopped
- 1 small onion, finely chopped
- 3 clove garlic, finely chopped
- 2 Tbsp. extra-virgin olive oil
- 2 medium tomatoes, peeled, seeded and chopped
- 1 lb. chayote squash, peeled, depitted and cut into small cubes
- 2 tsp. fresh Italian parsley, finely chopped
- 1 cup of water
- Season shrimp with lime juice, salt and pepper to taste, and chopped cilantro in a medium mixing bowl. Allow to stand for 15 mins.
- Heat the olive oil in a medium pan over medium heat, add chopped onion and garlic. Saute until onion begins to brown.
- Add reserved shrimp and cook for a few minutes, stirring until pink color emerges.
- Remove the shrimp and set aside.
- Add chopped tomatoes, chayote squash cubes, tomato sauce and water to the same pot.
- Salt to taste and cook for a few minutes over medium heat, or until squash is soft and tender. Takes up to 20 minutes.
- Add additional water by 1/4th cup amounts to prevent drying out if needed.
- Reduce heat to low, return shrimp to the pot, cover and cook for 5 minutes.
- Add chopped parsley, toss briefly.
Serve the dish immediately with white rice.