YOUR COOKING HEADQUARTERS

SHRIMP & CRAB ACAPULCO

Posted by: admin at 11:04 am on April 21st, 2016


Shrimp_Crab.jpgBy Chef Molly Fowler

Serves 6-8

• 1 lb Cooked, peeled shrimp

• 1 lb Lump crabmeat

• 4 Green onions, thinly sliced including tops

 

Sauce:

• 1 Cup Ketchup

• 1 Cup Chili sauce

• 1 Tbsp Cider vinegar

• 1 Tbsp Tequila

• 1 Tbsp Lime juice

• ¼ Cup Prepared horseradish

• 1 tsp Tabasco

• 2 tsp Worcestershire sauce

• ¼ Cup Finely minced cilantro

• Mixed Spring greens

• Lime slices to garnish

• Minced fresh cilantro to garnish


Gently combine the shrimp, crab and onions. Stir together sauce ingredients (best if done hours in advance to allow flavors to develop) and refrigerate until serving time. Place the seafood mixture on top of mixed greens, drizzle with sauce, passing remaining sauce. Garnish each plate with cilantro and a lime slice. Serve chilled. 

 

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