By Chef Will Manson of the Beachhouse
Ingredients:
Shrimp 70/90 ct 1 lb
Stone Crab Claw meat 8 oz
Pico de Gallo 1/2 cup
Lime juice 1/2 cup
Salt and pepper to taste
Cumin 1 tsp.
Method:
Classically we would marinate the seafood in the citric acid provided for at least 12 hours. We cheat a little by steaming or poaching the shrimp slightly under done.
Cool the shrimp and blend all the ingredients together and let the marinade finish the job. All crab meat is cooked in advance so it just picks up the flavors of the marinade. The pico provides a little added spice with the jalapeno and the cilantro.
Stir together to moisten all the seafood before serving.
Serve with Fried Flour or Corn tortillas.
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