SHRIMP-AND-CRAB CAMPECHANA

Shrimp-and-Crab Campechana image

Provided by Pete Wells

Time 10m

Yield Serves 8 as an appetizer

Number Of Ingredients 20

Ingredients

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
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
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

Steps:

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.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 10 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 591 milligrams, Sugar 5 grams, TransFat 0 grams