One of my very favorite, go to restaurant chains in Houston is run by the Goode Company family. Originally, and still in my opinion, one of the best bbq places, they expanded over the years to bring our city the real tastes of Texas. When you eat Jim Goode's food you are eating a piece of Texas heritage. Their primary means of cooking bbq, Tex-Mex and seafood is grilled over mesquite. Unique in its flavor profile, it brings out and accentuates the flavor of everything it kisses. Unfortunately Jim is no longer with us but his family and legacy live on in his unique and delicious dishes in his chain of restaurants.
One of my favorite Goode Company dishes is actually an appetizer at the Goode Company Seafood venue called Campechana. A Mexican dish, Jim made it a feature item at his restaurant. Translated seafood cocktail, it originated in Campeche, Mexico, an old colonial Gulf seaport on the Yucatan founded by the Spanish in 1540.
Campechana is absolutely delicious. It combines so many of the flavors of Mexico along with Gulf Coast seafood favorites. It's a rich concoction that is velvety smooth but creeps up on you in the end. Finishing one of these cocktails is for a lot of folks, a meal in itself. Relatively easy to make, it does require the gathering of numerous ingredients that make up this decadent appetizer. For those who can gather fresh Gulf shrimp and lump crabmeat, make this a must for you and your guests at your next gathering. It will make you famous, I guarantee !!
Mariscos de Campechana
Ingredients
8 ounces peeled and deveined shrimp
8 ounces lump crab meat
2 medium Hatch or Anaheim chilies
1 small tomato seeded, finely chopped
1/3 seedless English cucumber, peeled and chopped
1 jalapeno seeded, ribs removed, finely chopped
3-4 pitted green olives, chopped
1/3 cup chopped cilantro
2 tablespoons finely chopped white onion
1-1/2 teaspoons finely chopped Mexican oregano
2-3 finely chopped garlic cloves
1 avocado, pitted, cubed
1/2 cup Calmato or tomato clam juice
Juice from 1/2 fresh lime
3 tablespoons extra virgin olive oil
1/4 cup Heinz cocktail sauce
1 tablespoon Tabasco sauce
1 teaspoon Kosher salt
1/2 teaspoon grated black pepper
Tortilla chips, blue corn chips
Directions are fairly simple. Char the peppers over an open flame, steam in a covered bowl for 15 minutes, peel and chop. Cook the prepared shrimp in boiling, salted water until they turn from opaque to light pink. Immediately remove and plunge them into an ice bath. Combine all of the remaining ingredients with the chilis and cold shrimp. Avoid over stirring as you are combining, you want the ingredients to remain chunky and not turn overly fluid. Serve with your favorite tortilla chips or my favorite, blue corn tortilla chips and some lime wedges.
Enjoy a true Tex-Mex favorite and celebrate two of our abundant Gulf Coast shell fishes in this decadent seafood cocktail. Troutman hopes you add this to your menu real soon !! I'm outta here !!!
One of my favorite Goode Company dishes is actually an appetizer at the Goode Company Seafood venue called Campechana. A Mexican dish, Jim made it a feature item at his restaurant. Translated seafood cocktail, it originated in Campeche, Mexico, an old colonial Gulf seaport on the Yucatan founded by the Spanish in 1540.
Campechana is absolutely delicious. It combines so many of the flavors of Mexico along with Gulf Coast seafood favorites. It's a rich concoction that is velvety smooth but creeps up on you in the end. Finishing one of these cocktails is for a lot of folks, a meal in itself. Relatively easy to make, it does require the gathering of numerous ingredients that make up this decadent appetizer. For those who can gather fresh Gulf shrimp and lump crabmeat, make this a must for you and your guests at your next gathering. It will make you famous, I guarantee !!
Mariscos de Campechana
Ingredients
8 ounces peeled and deveined shrimp
8 ounces lump crab meat
2 medium Hatch or Anaheim chilies
1 small tomato seeded, finely chopped
1/3 seedless English cucumber, peeled and chopped
1 jalapeno seeded, ribs removed, finely chopped
3-4 pitted green olives, chopped
1/3 cup chopped cilantro
2 tablespoons finely chopped white onion
1-1/2 teaspoons finely chopped Mexican oregano
2-3 finely chopped garlic cloves
1 avocado, pitted, cubed
1/2 cup Calmato or tomato clam juice
Juice from 1/2 fresh lime
3 tablespoons extra virgin olive oil
1/4 cup Heinz cocktail sauce
1 tablespoon Tabasco sauce
1 teaspoon Kosher salt
1/2 teaspoon grated black pepper
Tortilla chips, blue corn chips
Directions are fairly simple. Char the peppers over an open flame, steam in a covered bowl for 15 minutes, peel and chop. Cook the prepared shrimp in boiling, salted water until they turn from opaque to light pink. Immediately remove and plunge them into an ice bath. Combine all of the remaining ingredients with the chilis and cold shrimp. Avoid over stirring as you are combining, you want the ingredients to remain chunky and not turn overly fluid. Serve with your favorite tortilla chips or my favorite, blue corn tortilla chips and some lime wedges.
Enjoy a true Tex-Mex favorite and celebrate two of our abundant Gulf Coast shell fishes in this decadent seafood cocktail. Troutman hopes you add this to your menu real soon !! I'm outta here !!!
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