Recipe: Mexican Seafood Cocktail (Goode Company) and Campechana Like Goode Co's (2 versions)

MEXICAN SEAFOOD COCKTAIL (GOODE COMPANY)
Source: This article was first published in Saveur in Issue #121
SERVES: 6-8

This dish is a favorite at Goode Company Seafood in Houston. It goes perfectly with fried tortilla chips and cold beer.

Picture: http://www.saveur.com/article/Recipes/Mexican-Seafood-Cocktail
Mexican Seafood Cocktail Photo: Landon Nordeman

1/2 cup fresh lime juice
1⁄3 cup ketchup
1/4 cup chili sauce, such as Heinz
1/4 cup chopped cilantro leaves
1/4 cup chopped green olives
1/4 cup extra-virgin olive oil
1/4 cup finely chopped white onion
1/4 cup chopped flat-leaf parsley
1/4 cup tomato-clam cocktail, such as Clamato
1/4 cup seeded and chopped fresh tomatoes
1 tbsp. chopped fresh oregano
2 tsp. Tabasco
2 anaheim chiles, roasted, peeled, seeded, and chopped
1 clove garlic, finely chopped
1 serrano chile, finely chopped
Kosher salt, to taste
1/2 lb. cooked and peeled medium shrimp
1/2 lb. jumbo lump crabmeat, picked and cleaned
1 avocado, cut into 1/4-inch cubes

Combine the first 15 ingredients in a large bowl and season with salt; toss to mix. Fold in shrimp, crab, and avocado. Serve with tortilla chips.

---

CAMPECHANA LIKE GOODE CO'S #1
Source: Tony Mandola to Texas Monthly

"This is the closest I have made it is great, add crab and you have the campechana extra."

SHRIMP:
1 pound fresh shrimp, 50 to 60 per pound size, unpeeled
2 teaspoons vegetable oil
3/4 cup chopped plum tomato
1/4 cup chopped yellow onion
1 clove garlic, sliced
1/4 bunch cilantro, chopped
1 jalapeno, chopped
1/2 lime, juiced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 quart water

COCKTAIL ASSEMBLY:
1 cup pico de gallo, see Cook's Note*
1 cup reserved shrimp stock
1 cup prepared cocktail sauce
1 large ripe avocado, peeled and diced
FOR SERVING:
Lettuce leaves
Lime slices
Tortilla chips

For the shrimp: Peel the shrimp and save the shells for stock.

In a 4-quart pot over medium heat, add oil. Add the tomatoes, onions, garlic, cilantro, and jalapeno and cook until they begin to soften, about 2 minutes. Add the salt and pepper, lime juice, and reserved shrimp shells and stir. Add the water, bring to a boil and simmer for 10 minutes.

Pour the stock through a strainer into a bowl or another pot. Discard the vegetables and shells and reheat the stock. Add the shrimp and simmer until just cooked, about 3 to 4 minutes. Remove from the heat, strain and refrigerate the stock, and the shrimp separately until chilled, about 1 hour.

In a bowl, combine chilled shrimp, pico de gallo, shrimp stock, cocktail sauce and avocado; mix gently. For each serving, place a lettuce leaf in a pretty bowl or a martini glass. Spoon in the shrimp mixture, allowing about 9 or 10 shrimp per serving. Garnish each shrimp cocktail with a lime wedge and a few tortilla chips.

*Cook's Note: Pico de gallo is a very simple fresh salsa made by finely chopping fresh tomato, onion, cilantro, and jalapeno. Season the mixture with some fresh lime juice and salt, to taste. Any recipe or a commercial fresh salsa is fine.

---

CAMPECHANA LIKE GOODE CO'S #2
Source: Cecilie Siegel to Texas Monthly

" Using the recipe from Cafe Annie my husband did a little tweeking and I think he has a pretty good copy of Goode Company's."

3 large tomatoes, peeled and chopped
2 large red bell peppers, seeded and chopped
1 large yellow onion, chopped
8 cloves garlic, sliced
1 cup white vinegar
1/2 cup Karo corn syrup
2 Tablespoons Kosher salt
1 teaspoon coarsely ground black pepper
1 Chipotle Pepper, from a can, minced (ONE only)
1 pound shrimp, boiled in crab boil and peeled
1 pound of crabmeat
1/4 cup chopped fresh cilantro
2 large avocados, cubed
juice of one lime
FOR SERVING:
tortilla chips, finely minced Jalapenos, minced fresh cilantro and lime wedges

Combine tomatoes, bell peppers, onions, garlic, vinegar, corn syrup, salt, black pepper and chipotle in a saucepan and simmer for 30 minutes. Chill mix in an ice bath.

Add shrimp, crab, cilantro, avocado and lime juice. Let set for half hour or so, giving the ingredients time to meld.

Serve with tortilla chips and side cups of finely minced Jalapenos, minced cilantro and lime wedges.