Cozumel crab with shrimp

1 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
3 tablespoons Butter or margarine
2 tablespoons Finely minced shallots
1 large Garlic clove; finely minced
½ pounds Shelled shrimp; deveined
½ pounds Lump crabmeat; picked over well
3 larges Tomatoes; peeled and chopped
3 Green chiles; parched, peeled, and chopped, (up to 4)
1½ teaspoon Fresh lime juice
½ teaspoon 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

Directions

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@...> on Apr 25, 1998

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