A new recipe--Shrimp Campechana De Mariscos

This was a good weekend for me cook. I am particularly proud of the Apple Pecan Crisp I created and and this new recipe I tackled. After tasting Campechana De Mariscos in a Goode Seafood Restaurant, I thought it might be something I could try.

Check out the recipe.

I made a few changes in the recipe.

I used a pound of shrimp and did not use any lump crab meat because crab meat is incredibly expensive in Alabama. Besides my family loves shrimp. The substitution was perfect.

To prepare the shrimp, I melted butter in a sauce pan and then added a pound of frozen, cooked and pealed shrimp. I seasoned it a little with parsley, garlic, black pepper, and celery salt. I cooked the shrimp only long enough to thaw it and make it a little more pink.

Because I could not find roasted chilies, I drained a small can of chilies and poured them on a greased sheet of aluminum foil and roasted them in the oven.

Otherwise, I made the recipe as directed.

My husband said it "Okay".  Funny, he said it was just okay. He does not like cilantro because cilantro gives a funny after-taste. Well of course, it will if one a funny after-taste after eating four helpings.

Seriously, my oldest daughter does not like cilantro either so next time I may not use cilantro at all.

Apple Pecan Crisp

We have some tart apples from the farm. My oldest made her signature apple pie with a homemade crust last week. I searched for an apple dessert with no flour. Other than cooked apples often served as a side dish, I could not find a recipe I thought I would like.

I developed this recipe based on a few others and one recipe I used in the past. The key difference is this recipe is that I used finely crushed pecans in place of flour, creating a gluten free dessert.

I have cooked apple crisps before but this one is by far the best one I have ever made.

Enjoy.

Apple Pecan Crisp 

5 large tart apples, peeled, chopped into small pieces
1 tablespoon lemon juice
1/3 cup pecans broken into pieces
3 tablespoons crushed pecans, crushed in a food processor
2/3 cup light brown sugar
3 tablespoons maple syrup
2 tablespoons of butter

Topping:
3/4 cup crushed pecans, crushed in a food processor
1/3 cup light brown sugar
1/4 teaspoon ground cinnamon
1/2 cup or stick of softened butter, cut into pieces
1/3 cup pecans broken into pieces

Vanilla ice cream (optional)


Directions:
Preheat oven to 350 degrees F.

For the Filling:
Sprinkle lemon juice over the apples. Add the next 5 items into a large bowl. Stir with a large spoon

Spray a 9 inch X 9 inch baking dish with butter spray. Spoon the mixture into the baking dish.

For topping:

Mix the crushed pecans, brown sugar, cinnamon, and pecans in large bowl. Sprinkle the butter over the mixture. Stir with a spoon or fork until mixture forms small lumps. Crumble over filling.

Bake for 35 40 minutes. Cool a few minutes before serving.

To serve spoon in a bowl and top with vanilla ice cream.