I sat down last Sunday to plan the coming week’s recipes and I realized I have never made a shrimp dish for weelicious. That’s not the most earth-shattering of realizations, but I kind of surprised myself since shrimp is one of my favorite high protein foods. A lot of people dismiss shrimp as an everyday ingredient because they assume that it is too expensive, but I have fallen in love with the pre-packaged frozen shrimp at our local Trader Joe’s. I can buy a bag containing 50-70 shrimp for $5.99 and most supermarkets sell comparably priced brands (just make sure the ones you buy are peeled and de-veined). They also sell wild shrimp which are my preference!
Recently, I was asked to contribute a shrimp recipe to a new food website, so I dusted off one of my old favorites: Shrimp and Hearts of Palm Ceviche. I’ve been making it for years and friends and family always request it. It’s not only fairly inexpensive to make for a crowd, it’s healthy and only takes minutes to prepare. I whipped it up for our family dinner last week but didn’t expect Gemma to be too interested in it. Boy was I wrong. She ate not one, not two, but three helpings of this gorgeous dish. Kids will surprise you when you least expect it!
Shrimp & Hearts of Palm Ceviche
- 1 pound large cooked shrimp, peeled and deveined (I used 50-70 count frozen shrimp, defrosted)
- 1/4 cup cilantro, chopped fine
- 1/2 red onion, finely diced
- 1 14 oz can hearts of palm, drained and cut into coins
- 1 14.5 oz can diced tomatoes
- 1/3 cup chili sauce
- juice of 1 lime
- 1 teaspoon kosher salt
- Cut the shrimp in half, lengthwise.
- Place all the ingredients in a bowl and stir to combine.
- Cover and refrigerate 2 hours until chilled or serve immediately.