Shrimp-and-Crab Campechana

5.0(47)

by Pete Wells

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MexicanQuick, Appetizer

Servings

Serves 8 as an appetizer

Total time

10 min

Calories / serving

175 kcal

Ingredients (20)

serves

2 tablespoons green olives, choppedgreen-olives
3 tablespoons extra-virgin olive oilolive-oil
1/4 cup ketchupketchup
1/4 cup chili saucechili-sauce
2 teaspoons fresh oreganooregano
2 tablespoons parsley, roughly choppedparsley
1 teaspoon serrano pepper, roughly choppedserrano-pepper
1/4 cup fresh lime juicelime-juice
1/2 cup Clamato juiceclamato
1 cup tomatoes, seeded and dicedtomato
1/2 cup white onion, dicedonion
1 teaspoon garlic, mincedgarlic
1/4 cup cilantro, choppedcilantro
1/2 teaspoon saltsalt
1 avocado, peeled, pitted and dicedavocado
1/2 cup Anaheim chilies, roasted, peeled, seeded and diced
1/2 pound medium shrimp 26-30 ct., peeled, deveined and boiledshrimp
1/2 pound lump crabmeat
8 fresh bay leavesbay-leaf
1 jalapeño, finely chopped

Instructions (2 steps)

02Add 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.

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Rich recipe — supports nutrition-aware planning.