Tookie’s Seafood in Seabrook. Photo: Eric W. Pohl

Serves 6

  • 6 ounces campechana sauce
    (recipe below)
  • 6 ounces peeled and deveined shrimp, boiled and cut into thirds
  • 6 ounces pico de gallo
  • 2 ounces avocado, diced
  • 1 lime wedge
  • 1 ounce cilantro, chopped
  • 4 ounces corn tortilla chips
  • 1 ½ ounces fresh jalapeño, minced
  • 1 ounce jumbo lump crab (optional)

Campechana Sauce:

  • 2 cups cocktail sauce
  • 8 ounces Zing Zang Bloody Mary Mix
  • 4 ounces Clamato clam juice
  • 4 ounces tomatillo sauce
  • 2 tablespoons fresh lime juice

Toss shrimp, campechana sauce, and pico de gallo in a bowl. Spoon into a martini glass, and top with diced avocado and cilantro. Add jumbo lump crab on top of mixture. Place lime on the rim. Serve with tortilla chips and jalapeños on the side. 

From the June 2019 issue


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November 2019 cover of Texas Highways Magazine


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