Shrimp & Hearts of Palm Stir-Fry

  • 6 each garlic cloves
  • ¾ cup white onion, chopped
  • 3 tbsp jalapeño pepper, chopped
  • 1/3 cup fresh lemon juice
  • 1 ½ lb shrimp, peeled and deveined
  • 1 ¼ tsp salt (divided)
  • 4 tbsp extra virgin olive oil (divided)
  • 2 cups fresh snap peas
  • 1 lbs Hearts of Palm, Bread & Butter Style
  • ⅓ cup cilantro
  1. With motor running, drop garlic into a food processor and finely chop. Stop processor and add onion, jalapeño, lemon juice and ¼ teaspoon salt, then pulse until finely chopped. Let stand at room temperature 30 minutes for flavors to develop.
  2. 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.
  3. Sauté snap peas in remaining tablespoon oil in skillet until crisp-tender, about 3 minutes.
  4. Return shrimp to skillet, along with hearts of palm and jalapeño-garlic mixture. Sauté until just heated through. Remove from heat and garnish with cilantro.

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