1 pound Shrimp, peeled and deveined
1/2 large Onion, chopped
1 tablespoon Vegetable or olive oil
1/2 cup Catsup
2 cups Heavy cream
1/4 cup Cognac
1 can Hearts of Palm, drained & cut in 1/2-inch slices
Squeeze lime juice over the shrimp and marinate while preparing other ingredients.
Heat oil in a saute pan. Add shrimp and rapidly cook. Remove and reserve. Add onion and cook over medium heat until translucent. Add the cream and bring to a boil. Reduce by about one-quarter to thicken slightly. Add the catsup and cognac.
Return the shrimp to the pan. Add hearts of palm and bring to serving temperature. Adjust seasoning with salt and white pepper. Serve, accompanied by Brazilian white rice (arroz simples).
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