Chilled Shrimp and Crab a la Veracruzana |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
2 cup(s) top-quality bottled tomato salsa (made from roasted tomatoes) |
1/4 cup(s) chopped green olives (manzanilla is best) |
2 tablespoon(s) capers, drained |
2-3 tablespoon(s) coarsely chopped flat-leaf parsley leaves |
1 pound(s) medium-to-small cooked shrimp |
4-5 ounce(s) crabmeat |
Directions:
1. In a medium saucepan, combine the salsa, olives, capers and parsley. Bring to a boil over medium-high heat, simmer for several minutes to blend the flavors (and if the salsa is at all watery, to reduce a little of the liquid), then remove from the heat. Cool to room temperature. In a large bowl, combine the shrimp and crab meat. Gently stir in the sauce, then cover and refrigerate until you’re ready to serve
|
|