Recipe - Cozumel Crab With Shrimp

2 tablespoon Olive oil
3 tablespoon Butter or margarine
2 tablespoon Finely minced shallots
1 lg Garlic clove; finely minced
One half pound Shelled shrimp; deveined
One half pound Lump crabmeat; picked over
well
3 lg Tomatoes; peeled and chopped
3 Green chiles; parched,
peeled, and chopped, (up to
4)
1 One half teaspoon Fresh lime juice
One half 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

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@beachlink.com on Apr
25, 1998