Shrimp Campechana Recipes

MEXICAN SEAFOOD COCKTAIL (CAMPECHANA)

Mexican Seafood Cocktail (Campechana) image

This is a favorite at Goode Company Seafood in Houston. It goes perfectly with fried tortilla chips and an ice cold Corona! Here, at the Home, they installed a new computer program and corporate was explaining it - well, we had made it for us in the kitchen, as a trial run and had some left over! It flew out the window - fortunately we had some left over - delicously seafood flavor with lots of spice.;)

Provided by Manami

Categories Crab

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

1/2 cup fresh lime juice
1/3 cup ketchup
1/4 cup Heinz Chili Sauce
1/4 cup chopped cilantro leaf
1/4 cup chopped green olives
1/4 cup extra virgin olive oil
1/4 cup finely chopped white onion
1/4 cup chopped flat leaf parsley
1/4 cup Clamato juice (tomato clam cocktail)
1/4 cup seeded and chopped fresh tomato
1 tablespoon chopped fresh oregano
2 teaspoons Tabasco sauce
2 roasted anaheim chilies, peeled, seeded, chopped
1 garlic clove, finely chopped
1 serrano chili, finely chopped
kosher salt, to taste
1/2 lb cooked and peeled medium shrimp
1/2 lb lump crabmeat, picked and cleaned
1 avocado, cut into 1/4-inch cubes

Steps:

Combine the first 15 ingredients in a large bowl and season with salt; toss to mix.
Fold in shrimp, crab, and avocado.
Serve with tortilla chips.

Nutrition Facts : Calories 262.3, Fat 15.6, SaturatedFat 2.3, Cholesterol 87, Sodium 466.5, Carbohydrate 14.2, Fiber 3.3, Sugar 5.5, Protein 18.2

SHRIMP CAMPECHANA (COCKTAIL)

Shrimp Campechana (Cocktail) image

This is a tasty shrimp appetizer always receives many requests for the recipe. It is a beaufiul presentation when served in a tall hurricane glass (with a long tea spoon), on a plate, surrounded by tortilla chips. It is also delicious with fresh blue crab added to the mix.

Provided by Chef Louisiana Girl

Categories Cajun

Time 23m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs fresh small shrimp, boiled, peeled, deveined
4 -5 avocados, chopped
8 small tomatoes, seeded and chopped
1/2 cup fresh cilantro, chopped
6 green onions, chopped
2 -4 jalapenos, seeded, chopped (optional)
2 limes, freshly, squeezed
1 (8 ounce) jar seafood cocktail sauce (Heinz)
1/4 cup ketchup
1/4 teaspoon salt
12 ounces tortilla chips

Steps:

Combine shrimp, avocados, tomatoes, cilantro, green onions, jalapeños and lime juice in a bowl and mix gently.
Stir in seafood sauce, ketchup and salt. Chill, cover, until serving time. Serve with tortilla chips. Garnish with a whole jalapeño.

Nutrition Facts : Calories 619.6, Fat 33.7, SaturatedFat 4.5, Cholesterol 191, Sodium 1304.1, Carbohydrate 57.6, Fiber 14.3, Sugar 7.6, Protein 29.1

CAMPECHANA EXTRA (MEXICAN SEAFOOD COCKTAIL)

Campechana Extra (Mexican Seafood Cocktail) image

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

Ingredients

2 medium New Mexico (also called Anaheim), poblano, or Hatch chiles (about 6 ounces)
1/2 pound medium shrimp (preferably wild), peeled, deveined, tails removed
Kosher salt
1 small tomato, seeded, finely chopped (about 3/4 cup)
1-2 jalapeños, stems, ribs, and seeds removed, finely chopped
1/2 cup tomato-clam cocktail, such as Clamato juice
1/4 cup plus 2 tablespoons ketchup
3 tablespoons chopped pitted green olives
2 tablespoons chopped cilantro
2 tablespoons finely chopped white onion
1 1/2 teaspoons finely chopped oregano
1/2 teaspoon finely chopped garlic
3 tablespoons fresh lime juice
3 tablespoons olive oil
1/2 pound crabmeat (preferably jumbo lump), picked over
1 avocado, pitted, cubed
1 fresh bay leaf (optional)
Tortilla chips (for serving)

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.

SHRIMP-AND-CRAB CAMPECHANA

Shrimp-and-Crab Campechana image

Provided by Pete Wells

Categories quick, appetizer

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

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