Just like the mac, cheese and shrimps dish, this easy sautéed shrimp and chayote dish was made with frozen, vacuum-sealed shrimps that came shelled and deveined. The vegetables are boiled in white wine (which really enhances the natural sweetness of the chayote and carrot), and the shrimps, spices and seasonings are added during the last few minutes of cooking.
The only laborious part of this recipe is in the manual preparation of the vegetables. Once you get past that, everything’s a breeze. The proportion between shrimps and vegetables is flexible. Some people want less shrimps and more vegetables while others prefer the opposite. So, follow your heart’s desire. Whatever works best for you, really.
- 400 grams shrimps shelled and deveined
- 500 to 700 grams chayote about two to three pieces peeled, cored and julienned
- 1 large carrot peeled and julienned
- 2 cloves garlic peeled and grated
- 1 thumb-sized piece ginger peeled and grated
- 2 bird’s eye chilies finely chopped
- 2 tablespoons vegetable cooking oil
- 1 cup semi-sweet white wine
- few onion leaves finely slivered, for garnish
Heat the cooking oil in a frying pan or wok. Add the carrot and chayote. Saute for about a minute. Pour in the wine. Boil uncovered until the wine is reduced to almost nothing and the vegetables are cooked through but not mushy. Depending on the age of the vegetables (younger ones are more tender and cook faster), this stage takes anywhere from five to 10 minutes.
If the wine dries up before the vegetables are done, add half a cup of water and continue boiling until quite dry. Don’t worry about the “dry” state — the shrimps will render their natural juices so you still get a nice amount of sauce.
When the vegetables are done, add the shrimps, the garlic, ginger and chilis. Stir fry over very high heat just until the shrimps change color. Turn off the heat. Season with salt. Transfer the cooked dish to a serving plate. Garnish with fine slivers of green onion. Serve at once.