Shrimp-and-Crab Campechana
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 8 as an appetizer
- 2tablespoons green olives, chopped
- 3tablespoons extra-virgin olive oil
- ¼cup ketchup
- ¼cup chili sauce
- 2teaspoons fresh oregano
- 2tablespoons parsley, roughly chopped
- 1teaspoon serrano pepper, roughly chopped
- ¼cup fresh lime juice
- ½cup Clamato juice
- 1cup tomatoes, seeded and diced
- ½cup white onion, diced
- 1teaspoon garlic, minced
- ¼cup cilantro, chopped
- ½teaspoon salt
- 1avocado, peeled, pitted and diced
- ½cup Anaheim chilies, roasted, peeled, seeded and diced
- ½pound medium shrimp 26-30 ct., peeled, deveined and boiled
- ½pound lump crabmeat
- 8fresh bay leaves
- 1jalapeño, finely chopped
For the Campechana De Mariscos Sauce
For the Pico De Gallo
For the Seafood
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
175 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 12 grams protein; 465 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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For the Campechana De Mariscos Sauce
- Step 1
Purée the sauce ingredients in a blender until smooth. Pour into a medium bowl.
- Step 2
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.
Private Notes
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Cooking Notes
Sharon Sudduth
I always get this at Goode's Seafood when in Houston. This recipe is a close approximation of the restaurant's version. Great for summer!
stubbyno2
You have to be delirious to think this only takes ten minutes. You have to thaw and boil shrimp, make a pico de gallo, roast peppers, and make a sauce that has nine ingredients. Plus all the other steps. But it was delicious. Actually ate it for dinner on a hot summer night. Thanks for a great recipe.
rachel
The chili sauce comes in a jar near cocktail sauce. Heinz makes a chili sauce, easy to mistake for cocktail but the bottle says “chili sauce”
karlamc
This was a huge hit with the family. Even though my husband watched suspiciously as I added green olives (not his favorite) to the salsa mix, he enjoyed it thoroughly. Will make this for my Feast of the Seven Fishes this Christmas Eve, even if it isn't an Italian dish.
rachel
The chili sauce comes in a jar near cocktail sauce. Heinz makes a chili sauce, easy to mistake for cocktail but the bottle says “chili sauce”
Nate
Does anyone know what is meant by "chili sauce" in this recipe? Where I am from, that term would cover a lot of ground - adobo, green, sweet, etc
Thom
Took this to share with some friends at a Rodrigo y Gabriela summer concert. Skipped the small bowls. Folks simply spooned some onto a plate and ate with chips &/or forks. Excellent!
Fabulous!
This one will be on my repeat list. So delicious, decadent, and complex. Don't leave out the roasted peppers. I just did them over the stove flame. I tweaked the flavors of the sauce just a bit to fit our tastes, but overall this one's a keeper!
stubbyno2
You have to be delirious to think this only takes ten minutes. You have to thaw and boil shrimp, make a pico de gallo, roast peppers, and make a sauce that has nine ingredients. Plus all the other steps. But it was delicious. Actually ate it for dinner on a hot summer night. Thanks for a great recipe.
Sharon Sudduth
I always get this at Goode's Seafood when in Houston. This recipe is a close approximation of the restaurant's version. Great for summer!
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