Title: Cozumel Crab with Shrimp
Categories: None
Yield: 1 Servings

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

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" on Apr
25, 1998