| 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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