| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 2 | T | Olive oil |
| 3 | T | Butter or margarine |
| 2 | T | Finely minced shallots |
| 1 | Garlic clove, finely minced | |
| 1/2 | lb | Shelled shrimp, deveined |
| 1/2 | lb | Lump crabmeat, picked over |
| well | ||
| 3 | Tomatoes, peeled and chopped | |
| 3 | Green chiles, parched | |
| peeled and chopped up | ||
| to | ||
| 1 1/2 | t | Fresh lime juice |
| 1/2 | t | 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
4 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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Nutrition (calculated from recipe ingredients)
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Calories: 876
Calories From Fat: 575
Total Fat: 65.1g
Cholesterol: 290.8mg
Sodium: 2570.6mg
Potassium: 2041.8mg
Carbohydrates: 42.4g
Fiber: 16.4g
Sugar: 14.4g
Protein: 41.9g