Kamis, 10 Maret 2011


In our family, I get to decide when the seasons change. For weeks my husband has been begging me to make a dish called Campechana. It is a slightly spicy crab cocktail with horseradish, peppers, tomatoes, crab meat and prawns. I told him that it is a summer dish and that it is not the right time to make it yet since it is winter and soups are obviously a way better winter dish! Then, last Sunday I got so sick of the cold weather that I decided to start the "summer season" immediately. 
This crab cocktail can be prepared a day before you want to serve it, so it is perfect for when you have a dinner party or guests over.
Needless to say my husband was very happy that Sunday.

(Rebecca Rather)
serves 8 - 10 as a main course, double a an appetizer

  • 2 Tablespoons vegetable oil
  • 1 large yellow onion, coarsely chopped (2 cups)
  • 1 green bell pepper, cored, seeded, and chopped
  • 1 red, yellow, or orange bell pepper, cored, seeded, and chopped
  • 6 medium garlic cloves, minced
  • 1 teaspoon kosher salt
  • ¼-½ teaspoon cayenne
  • 1 ½ lbs. extra large (16/20 count) shrimp, peeled, deveined, tails removed
  • 1 (28-ounce) can Rotel tomatoes, undrained, (fire roasted tomatoes with green chiles)
  • 1 (12-ounce) bottle V8 juice (vegetable juice or tomato juice)
  •  cup ketchup
  • 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons prepared horseradish
  • 1 lb. lump crabmeat, picked over
  • 4 ripe avocados
  • 1 Tablespoon chopped fresh cilantro
  • 1 Tablespoon chopped fresh parsley
  • Lime wedges, for accompaniment
  • Tortilla chips, for serving
1.Heat the oil in a large pot set over medium heat. Saute the onion, bell peppers, and garlic.
2.While the vegetables cook, combine the salt and cayenne in a small bowl. Cut each piece of shrimp into 3 pieces, and add to a large bowl. Toss with the cayenne/salt mixture.
3.Add the shrimp to the pot and saute over medium-high heat for 2 minutes. Add the V8, Rotel, ketchup, and Worcestershire sauce, and bring to a simmer, about 5 minutes.
4.Remove from heat and stir in lemon, lime, horseradish, and crab. Refrigerate until cold, preferably overnight.
5.When ready to serve, peel and pit the avocados and cut into bite-sized chunks. Gently stir in the cilantro and parsley, and ladle the campechana into small bowls or wine glasses. Top each serving with avocado, and serve with lime wedges and tortilla chips.

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