Chilled Shrimp and Crab a la Veracruzana

By tonyglib

Makes about 4 cups

Recipe from Season 7 of Mexico - One Plate at a Time

Ingredients

• 2 cups top-quality bottled tomato salsa (I prefer one made from roasted tomatoes)
• 1/4 cup chopped green olives (the firm texture of a manzanilla olive is welcome here)
• 2 tablespoons capers, drained (rinse them in a small strainer if they seem really salty/briny)
• 2 to 3 tablespoons coarsely chopped flat-leaf parsley leaves
• 1 pound medium-to-small cooked shrimp
• 4 or 5 ounces of crabmeat (lump crabmeat holds up best in this preparation)

Preparation

Step 1

In a medium saucepan, combine the salsa, olives, capers and parsley. Bring to a boil over medium-high heat, simmer for several minutes to blend the flavors (and if the salsa is at all watery, to reduce a little of the liquid), then remove from the heat. Cool to room temperature. In a large bowl, combine the shrimp and crab meat. Gently stir in the sauce, then cover and refrigerate until you’re ready to serve.