Patrick Osborn

A Taste of Brazil: Shrimp with Chayote Squash Recipe

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DSC01780-350x246Also 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.

Shopping List
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


  1. Season shrimp with lime juice, salt and pepper to taste, and chopped cilantro in a medium mixing bowl. Allow to stand for 15 mins.
  2. Heat the olive oil in a medium pan over medium heat, add chopped onion and garlic. Saute until onion begins to brown.
  3. Add reserved shrimp and cook for a few minutes, stirring until pink color emerges.
  4. Remove the shrimp and set aside.
  5. Add chopped tomatoes, chayote squash cubes, tomato sauce and water to the same pot.
  6. Salt to taste and cook for a few minutes over medium heat, or until squash is soft and tender. Takes up to 20 minutes.
  7. Add additional water by 1/4th cup amounts to prevent drying out if needed.
  8. Reduce heat to low, return shrimp to the pot, cover and cook for 5 minutes.
  9. Add chopped parsley, toss briefly.

Serve the dish immediately with white rice.

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