Just because it's a weeknight doesn't mean you can't experiment with new flavors and ingredients. If you've never had hearts of palm, consider making this recipe tonight. With a smooth, firm texture and artichoke-like flavor, hearts of palm look like white asparagus but with no tips. While it's difficult to find hearts of palm fresh, the canned variation is readily available and simple to use.
In this delicious dish, the palm hearts are mixed with cooling cucumber. The salad is a base for spicy seared shrimp. To look at the recipe, read more. From Everyday Food magazine Ingredients 1/2 cucumber, peeled, quartered lengthwise, and thinly sliced Directions Serves 4.
Seared Shrimp with Cucumber Salad
1/2 small red onion, minced
1 jalapeno chile pepper, ribs and seeds removed, minced
1 can (15 ounces) hearts of palm, drained and thinly sliced
1/4 cup fresh orange juice
2 tablespoons red-wine vinegar
Coarse salt and ground pepper
1 pound medium shrimp, peeled and deveined (tails removed)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon dried oregano
4 teaspoons olive oil
From Everyday Food magazine
1/2 cucumber, peeled, quartered lengthwise, and thinly sliced