SHRIMP-AND-CRAB CAMPECHANA
Provided by Pete Wells
Categories quick, appetizer
Time 10m
Yield Serves 8 as an appetizer
Number Of Ingredients 20
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
CAMPECHANA EXTRA (MEXICAN SEAFOOD COCKTAIL)
Campechana is the perfect marriage of shrimp cocktail and salsa, with extra layers of flavor thanks to sweet lump crabmeat, smoky New Mexican chiles, briny olives, and creamy avocado. This version was adapted from the ever-popular appetizer served at Goode Company Seafood in Houston, TX.
Provided by Levi Goode
Categories Seafood Shellfish Shrimp Crab Avocado Chile Pepper Tomato Olive Cilantro Appetizer Summer Lime Juice Salsa
Yield 4-6 appetizer servings
Number Of Ingredients 18
Steps:
- Prepare a grill for medium-high heat or preheat broiler. If broiling, place chiles on a rimmed baking sheet. Grill, broil, or roast chiles directly over flame on stovetop, turning occasionally, until very tender and blackened all over, 10-12 minutes. Poblanos might take a little longer, so test doneness with a paring knife.
- Transfer chiles to a large bowl. Cover with plastic wrap and let steam 15 minutes. Peel chiles. Halve lengthwise, discard seeds, and chop into 1/4" pieces.
- Meanwhile, bring a medium pot of generously salted water to a boil. Cook shrimp until just opaque and pink, 2-3 minutes. Using a slotted spoon, transfer to an ice bath and let sit until cool, about 3 minutes. Drain and pat dry.
- Mix chiles, tomato, jalapeños, Clamato juice, ketchup, olives, cilantro, onion, oregano, garlic, lime juice, oil, and 1/4 tsp. salt in a large bowl. Carefully fold in shrimp, crab, and avocado.
- Transfer to a serving bowl or tall sundae glass and top with bay leaf, if using. Serve with tortilla chips alongside.
- Do Ahead
- Salsa base (without seafood and avocado) can be made 1 day ahead. Transfer to a resealable container and chill.
- This recipe and headnote have been updated as a part of our archive repair project.
MARISCOS DE CAMPECHANA
Make and share this Mariscos De Campechana recipe from Food.com.
Provided by Chuck Hughes
Categories Mexican
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine the oil, one third of the jalapenos, garlic, chili flakes and a pinch of salt and pepper in a bowl. Add the shrimp and toss to coat. Cover and refrigerate for 30 minutes.
- Grill the shrimp over medium heat, about 2 minutes per side. Roughly chop.
- Mix together the tomatoes, cocktail sauce, onion and remaining jalapenos in a large bowl. Fold in the shrimp, crab, oysters, avocado and cilantro. Stir in the lime juice and salt and pepper to taste. Serve with the tortilla chips.
Nutrition Facts : Calories 174.8, Fat 10.6, SaturatedFat 1.6, Cholesterol 23.1, Sodium 94.7, Carbohydrate 15.2, Fiber 5.4, Sugar 7, Protein 7.4
CAMPECHANA: MEXICAN SEAFOOD SOUP
Campechana is a Mexican seafood cocktail usually made of oysters, baby octopus, mussels, shrimp, squid and scallops.The seafood mix is prepared in its broth with vegetable juice, lime juice, ketchup, cucumbers, tomatoes, onions, avocado and cilantro. Of course, jalapenos for the spicy kick (I only use 2 SMALL ones for flavor)! Tried this in a restaurant for $20 a bowl!!! I was able to find all these ingredients at Wal-Mart for under $35!! What you can't find in the mix purchase separately (my mix didn't have oysters, mussels or shrimp so I bought canned oysters, skipped the mussels and got frozen shrimp). This is in one word: SUBLIME.
Provided by Misses Wilson
Categories Vegetable
Time 1h
Yield 25-30 bowls, 25-30 serving(s)
Number Of Ingredients 14
Steps:
- Boil seafood mix in 4 to 5 cups of water for 5 to 10 minutes.
- Drain, setting aside broth.
- Cool both seafood and broth.
- Prepare tomatoes, onions, cilantro, cucumbers and jalapenos.
- In a large bowl, mix well. Add seafood mix.
- Add vinegar and juice from limes, broth, ketchup and vegetable juice.
- Season with cumin, and salt and pepper to taste.
- Add avocados.
- Serve with tostadas or saltine crackers. (I served it with extra sour sourdough crusty rolls).
- TIPS:.
- 1) I purchased the seafood as a mix from Food4less for around $3.50 a pound. It was already pre-sliced and ready to go. This is a more economical and convenient alternative than purchasing the oysters, squid and such individually.
- 2) Most recipes call for Clamato juice but since we are using the broth that absorbed the flavors from the seafood when they were boiled, vegetable juice such as V-8 will do.
- 3) Beware! I found the 5 jalapenos called for in this recipe to be beyond my "spice" tolerance. Modify the amount according to taste.
- 4) Of course, get a cold bottle of Corona beer and enjoy!
Nutrition Facts : Calories 52, Fat 2.5, SaturatedFat 0.4, Sodium 188.9, Carbohydrate 7.8, Fiber 1.9, Sugar 4.5, Protein 1.1
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