Shrimp-and-Crab Campechana

Ingredients

For the campechana de mariscos sauce

• 2 tablespoons green olives, chopped
• 3 tablespoons extra-virgin olive oil
• ¼ cup ketchup
• ¼ cup chili sauce
• 2 teaspoons fresh oregano
• 2 tablespoons parsley, roughly chopped
• 1 teaspoon serrano pepper, roughly chopped
• ¼ cup fresh lime juice
• ½ cup Clamato juice

For the pico de gallo

• 1 cup tomatoes, seeded and diced
• ½ cup white onion, diced
• 1 teaspoon garlic, minced
• ¼ cup cilantro, chopped
• ½ teaspoon salt

For the seafood

• 1 avocado, peeled, pitted and diced
• ½ cup Anaheim chilies, roasted, peeled, seeded and diced
• ½ pound medium shrimp 26-30 ct., peeled, deveined and boiled
• ½ pound lump crabmeat
• 8 fresh bay leaves
• 1 jalapeño, finely chopped

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    173 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 12 grams protein; 73 milligrams cholesterol; 610 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 8 as an appetizer

Preparation

For the campechana de mariscos sauce

1. Purée the sauce ingredients in a blender until smooth. Pour into a medium bowl.
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.

10 minutes