Campechana Recipe

Name: Campechana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, coarsely chopped (about 2 cups); 1 green bell pepper, cored, seeded, and coarsely chopped; 1 red bell pepper, cored, seeded, and coarsely chopped; 6 medium cloves garlic, minced (about 2 tablespoons); 1 teaspoon kosher salt; 1/4 to 1/2 teaspoon cayenne pepper; 1 1/2 pounds extra-large (16/20 count) shrimp, peeled and deveined; 1 (28-ounce) can Rotel tomatoes (see Tip, page 138), or Muir Glen fire-roasted tomatoes with green chiles; 1 (12-ounce) bottle V8 juice; 2/3 cup tomato ketchup; 1 tablespoon Worcestershire sauce; 2 tablespoons freshly squeezed lime juice (about 1 medium lime); 2 tablespoons freshly squeezed lemon juice (about 1 medium lemon); 2 tablespoons prepared horseradish; 1 pound lump crabmeat; 4 ripe avocados; 1 tablespoon chopped fresh cilantro; 1 tablespoon chopped fresh Italian parsley; Lime wedges, for accompaniment; Tortilla chips, for accompaniment

Servings: persons

2 tablespoons olive oil
1 large yellow onion, coarsely chopped (about 2 cups)
1 green bell pepper, cored, seeded, and coarsely chopped
1 red bell pepper, cored, seeded, and coarsely chopped
6 medium cloves garlic, minced (about 2 tablespoons)
1 teaspoon kosher salt
1/4 to 1/2 teaspoon cayenne pepper
1 1/2 pounds extra-large (16/20 count) shrimp, peeled and deveined
1 (28-ounce) can Rotel tomatoes (see Tip, page 138), or Muir Glen fire-roasted tomatoes with green chiles
1 (12-ounce) bottle V8 juice
2/3 cup tomato ketchup
1 tablespoon Worcestershire sauce
2 tablespoons freshly squeezed lime juice (about 1 medium lime)
2 tablespoons freshly squeezed lemon juice (about 1 medium lemon)
2 tablespoons prepared horseradish
1 pound lump crabmeat
4 ripe avocados
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh Italian parsley
Lime wedges, for accompaniment
Tortilla chips, for accompaniment

1
Heat the olive oil in a large pot set over medium heat and saute the onion, bell peppers, and garlic.
2
While the vegetables cook, combine the salt and cayenne in a small bowl and rub on the shrimp; cut each shrimp into 3 bite-size pieces.
3
Add the shrimp to the pot and saute on mediumhigh for about 2 minutes.
4
Add the tomatoes with their juice, V8 juice, ketchup, and Worcestershire sauce, and bring the mixture to a simmer, about 5 minutes.
5
Remove the mixture from the heat and stir in lime and lemon juices, horseradish, and crab.
6
Refrigerate until cold, preferably overnight, so the flavors meld.
7
Just before serving, peel and pit the avocados and cut them into bite-size chunks.
8
Gently stir them in along with the cilantro and parsley.
9
Serve with plenty of lime wedges and chips.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large yellow onion, coarsely chopped (about 2 cups), 1 green bell pepper, cored, seeded, and coarsely chopped, 1 red bell pepper, cored, seeded, and coarsely chopped, and more.

Yes, Campechana falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Campechana

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