Here is a savory combination to serve
with grilled, marinated shrimp or other shell fish.
Makes 6 servings
2 tablespoons olive oil
3 small chayote, halved lengthwise, seeded, peeled and cut into 1 inch
1 small onion, cut into 1/4 inch dice
1/2 small green bell pepper, seeded and
cut into 1/4 inch dice
1/2 cup golden raisins, plumped in
boiling water to cover and drained
Salt and freshly ground black pepper to taste
1/2 cup well flavored chicken stock
2 ripe tomatoes, peeled, seeded and chopped
2 tablespoons chopped fresh oregano, or 1
1/2 to 2 teaspoons dried
Simple cooking by heat the olive oil in a large heavy
saucepan over medium heat. Cook the chayote, onion and bell pepper in
the oil, tossing or stirring, for 3 minutes. Stir in the raisins.
Season well with salt and pepper. Stir in the stock, cover, and simmer
over low heat for 20 minutes.
Stir in the tomatoes and oregano.
Checking the salt and pepper. Add salt if necessary. Simmer, uncovered,
for 10 to 15 minutes, until much of the liquid has evaporated and the
chayote is tender. Serve this simple lunch recipes very hot.