Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from Chef Rick Bayless

Chilled Shrimp and Crab a la Veracruzana

Mariscos Frios con Sabor Veracruzano

Makes about 4 cups

Recipe from Season 7 of Mexico - One Plate at a Time

Ingredients

2 cups top-quality bottled tomato salsa (I prefer one made from roasted tomatoes)
1/4 cup chopped green olives (the firm texture of a manzanilla olive is welcome here)
2 tablespoons capers, drained (rinse them in a small strainer if they seem really salty/briny)
2 to 3 tablespoons coarsely chopped flat-leaf parsley leaves
1 pound medium-to-small cooked shrimp
4 or 5 ounces of crabmeat (lump crabmeat holds up best in this preparation)

Directions

In a medium saucepan, combine the salsa, olives, capers and parsley.  Bring to a boil over medium-high heat, simmer for several minutes to blend the flavors (and if the salsa is at all watery, to reduce a little of the liquid), then remove from the heat.  Cool to room temperature. In a large bowl, combine the shrimp and crab meat.  Gently stir in the sauce, then cover and refrigerate until you’re ready to serve.

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