Chilled Shrimp and Crab a la Veracruzana

Servings: 6 to 8 (from about 4 cups)

Recipe from Season 7, 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)
2-3 tablespoons coarsely chopped flat-leaf parsley leaves
1 pound medium-to-small cooked shrimp
4-5 ounces crabmeat (lump crabmeat holds up best in this preparation)

INSTRUCTIONS

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.