Best 4 Shrimp And Crab Campechana Recipes
Shrimp and crab campechana is a traditional Mexican seafood dish originating from the state of Campeche. This dish is a delectable combination of succulent shrimp, crab meat, and a variety of vegetables, all tossed in a flavorful sauce. The beauty of this dish lies in the contrasting textures of the seafood and the vibrant colors of the vegetables, making it a feast for both the eyes and the palate. Prepare to embark on a culinary journey as we explore the best recipes for creating this tantalizing dish.
Check out the recipes below so you can choose the best recipe for yourself!
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.
SHRIMP CAMPECHANA (COCKTAIL)
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
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
MEXICAN SEAFOOD COCKTAIL (CAMPECHANA)
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
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
Tips:
- Use fresh seafood: Always use the freshest shrimp and crab available. If you can, buy live seafood and cook it the same day.
- Clean the seafood properly: Make sure to clean the shrimp and crab thoroughly before cooking. Remove the shells and devein the shrimp.
- Cook the seafood properly: Do not overcook the seafood. Overcooked seafood is tough and chewy. Shrimp and crab should be cooked until they are just opaque.
- Use a variety of vegetables: The type of vegetables you use in your campechana is up to you. Some popular options include tomatoes, onions, bell peppers, and corn.
- Use a flavorful broth: The broth you use for your campechana is important. Use a broth that is flavorful and has a good balance of acidity and sweetness.
- Season the campechana to taste: Once you have added all of the ingredients to your campechana, taste it and adjust the seasoning as needed.
Conclusion:
Campechana is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover seafood and vegetables. You can also experiment with different ingredients to create your own unique version of this classic dish.
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