Cozumel crab with shrimp
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 3 | tablespoons | Butter or margarine |
| 2 | tablespoons | Finely minced shallots |
| 1 | large | Garlic clove; finely minced |
| ½ | pounds | Shelled shrimp; deveined |
| ½ | pounds | Lump crabmeat; picked over well |
| 3 | larges | Tomatoes; peeled and chopped |
| 3 | Green chiles; parched, peeled, and chopped, (up to 4) | |
| 1½ | teaspoon | Fresh lime juice |
| ½ | teaspoon | Minced fresh basil or 1/4 teaspoon dried basil |
| Salt and freshly ground pepper | ||
| 3 | Green onions; halved, then cut into 1 inch pieces | |
| Avocado slices dipped in lime juice | ||
Directions
Heat olive oil and butter in a large heavy skillet. Add shallots and garlic; saute until they just barely begin to brown. Add the shrimp and crabmeat and saute stirring gently about 2 minutes. Add the tomatoes, green chiles, lime juice, basil, salt and pepper. Cover and simmer 5 minutes. Add green onions, cover, and simmer 3 minutes. Transfer to a warm serving platter and garnish with avocado slices.
Makes 4 servings.
>From Jane Butel's Southwestern Kitchen Posted to KitMailbox Digest by "Art Guyer" <ThePoint@...> on Apr 25, 1998