SHRIMP & CRAB CAMPECHANA

By BobD

Ingredients

• For the campechana de mariscos sauce:
• 8 APPETIZER SERVINGS
• 2 tablespoons green olives, chopped
• 3 tablespoons extra-virgin olive oil
• 1/4 cup ketchup
• 1/4 cup chili sauce
• 2 teaspoons fresh oregano
• 2 tablespoons parsley, roughly chopped
• 1 teaspoon serrano pepper, roughly chopped
• 1/4 cup fresh lime juice
• 1/2 cup Clamato juice
• For the pico de gallo:
• 1 cup tomatoes, seeded and diced
• 1/2 cup white onion, diced
• 1 teaspoon garlic, minced
• 1/4 cup cilantro, chopped
• 1/2 teaspoon salt
• For the seafood:
• 1 avocado, peeled, pitted and diced
• 1/2 cup Anaheim chilies, roasted, peeled, seeded and diced
• 1/2 pound medium shrimp (26-30 ct.), peeled, deveined and boiled
• 1/2 pound lump crabmeat
• 8 fresh bay leaves
• 1 jalapeño, finely chopped.

Details

Servings 8
Adapted from nytimes.com

Preparation

Step 1

Purée the sauce ingredients in a blender until smooth. Pour into a medium bowl.

Add the pico de gallo ingredients to the sauce.

Delicately fold in the avocado, chilies, shrimp and crabmeat.

Spoon into ice-cream-sundae or martini glasses and serve with warm homemade tortilla chips.

Garnish each dish with a fresh bay leaf and finely chopped fresh jalapeños on the side.

Serves 8 as an appetizer.