Shrimp and Crab Campechana
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Campechana Base

Ingredients:

5 ea - Spanish Olives
3 TBSP - Red Bell Pepper, fresh, chopped
2 TBSP - Garlic, minced
3 TBSP - Red Onion, fresh, peeled, chopped
1/2 cup - Cilantro, chopped

2 1/2 TBSP - Red Wine Vinegar
2 1/2 TBSP - Lime Juice, fresh squeezed
1 1/4 cups - Clamato Juice
6 TBSP - Ketchup
1 tsp - Worcestershire sauce
1/2 tsp - Tabasco
1 tsp - Black Pepper
1/2 tsp - Kosher Salt
2 tsp - Granulated Sugar
1 tsp - Oregano, fresh, chopped
1 T + 2 tsp - Italian Dressing Mix, Good Seasons

1 cu - Cottonseed Oil
1/4 cup - Olive Oil

Procedure:

  • Place the first 5 ingredients in a blender and blend until smooth.
  • Add the rest of the ingredients EXCEPT THE OIL and blend for 5 seconds
  • Transfer to a mixing bowl and whisk the oil in by hand until incorporated
  • Store in a plastic container in refrigerator until needed or use immediately.  (Better if chilled and allowed to sit overnight)

Tomatillo Pico De Gallo

 

Ingredients:

1/2 cup - Tomatillos, fresh, peel removed, core removed, diced 1/4"
1 cup - Red Tomatoes, fresh (roma or other is fine), diced 1/4"
1/2 cup - Red Onion, fresh, skin and stem removed, diced 1/4"
1 each - Jalapeno, fresh, stems and seeds removed, diced 1/4"
1/4 cup - Cilantro, fresh, chiffonade with no stem
1 tsp. - Black Pepper
1 tsp. - Kosher Salt

Procedure:

  • Combine all ingredients and taste.  Add more salt and pepper if needed and add additional jalapeno(s) for more heat.
  • Store in a plastic container with a lid in the refrigerator until needed.   Should use within 24-36 hours for best results. (The pico becomes very “wet” after a day so drain the liquid if desired)

Poached Shrimp For Campechana 

 

Ingredients:

1 each - Lemon, fresh, cut in half
4 each - Bay Leaves
2 TBSP - Black Peppercorns
1 TBSP - Kosher Salt
1 TBSP - Cayenne Pepper
1/2 gallon - Water

1 pound - Shrimp, 36/40, fresh, peeled and deveined

 

Procedure:

  1. Place all ingredients in a sauce pot EXCEPT the SHRIMP and bring to a boil for 10 minutes.
  2. Then add the shrimp and cook all the way through for 30 seconds to 1 minute.
  3. Strain off the liquid and place the shrimp on a tray and cool down in the refrigerator.  DO NOT RINSE WITH WATER AS THIS WILL WASH OFF FLAVOR.
  4. Once cooled, place in container, cover and refrigerate until needed or use immediately.

For Shrimp and Crab Campechana

2 cups - Campechana Base (recipe above)
1 cup - Tomatillo Pico de Gallo (see recipe)
2 each - Avocadoes, diced in 1/4" squares
4 oz. - Crab Claw Meat, fresh, picked through for shells
8 oz. - Poached Shrimp, chilled (see recipe)

1) Mix all ingredients together and serve immediately.
2) Serve with tortilla chips or just as is and enjoy.