Thursday, September 27, 2012

Katie's Shrimp Campechana

Guest post from Linda Mire
Seasons and Seasoning

I am new to the world of blogging. I just launched my blog on August 1st of this year. I have a long way to go to develop the depth and polish of successful blogs like Cookistry. One thing I have learned quickly, is you have to be passionate about what you're writing about and you have to have fun doing it.

One subject I'm very passionate about is my children. I love that they have taken a interest in my hobby of cooking and that they are joining in, in their own special way.

My daughter is in her senior year of college in Kansas. She is a Texas girl and she misses the flavors of home. One of her favorite things to eat when home is Shrimp Capechana from Goode Company Seafood in Houston. She was thrilled to find the recipe online so that she could make it.

I know that I am partial, but I think she did a great job on her photographs too.

Katie's Shrimp Campechana
adapted from Goode Company Seafood
Campechana De Mariscos Sauce
1/4 cup green olives, chopped
1/3 cup extra virgin olive oil
1/2 cup of ketchup
1/2 cup chile sauce
1 tablespoon fresh oregano
1/4 cup parsley, chopped
1 teaspoon serrano pepper, chopped
1/4 cup lime juice
1 cup Clamato juice

1/2 cup tomatoes, seeded and diced
1/4 cup white onion, diced
1 teaspoon garlic, minced
1/4 cup cilantro, chopped
1/2 teaspoon salt

Seafood Mix
1 avocado, peeled and diced
1 1/2 cups new Mexican chiles, diced
2 pounds shrimp, boiled and peeled

Mix sauce ingredients and set aside. Mix vegetables and combine with sauce mixture. Delicately fold in the seafood mix. Serve with your favorite corn tortilla chips.

This does make a lot, but her friends and roommates love it and let's just they are very helpful in making sure it all gets eaten. If they don't she enjoys the extra the next night. I'm happy that she can bring a taste to home to college and I love that she is developing a passion for cooking.