| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Olive oil |
| 3 | tb | Butter or margarine |
| 2 | tb | Finely minced shallots |
| 1 | lg | Garlic clove; finely minced |
| 1/2 | lb | Shelled shrimp; deveined |
| 1/2 | lb | Lump crabmeat; picked over well |
| 3 | lg | Tomatoes; peeled and chopped |
| 3 | Green chiles; parched, peeled, and chopped, (up to 4) | |
| 1 1/2 | ts | Fresh lime juice |
| 1/2 | ts | 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 |
INSTRUCTIONS
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@beachlink.com> on Apr 25, 1998
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