1/2 kg shrimp, deveinedherbs of odor (tomatillo, laurel and marjoram) to liking1 teaspoon of chicken bouillon or salt to liking3 cans of 170 g and crabmeat, shredded1 can of 100 g of Chipotle peppers marinated, ground2 cups mayonnaise1/2 teaspoon salt1/2 teaspoon pepper8 teaspoons thick sour cream1/2 cup celery, finely chopped1/3 cup onion, grated8 medium ripe tomatoes1/2 cup extra virgin olive oil1/2 bibb lettuce, washed, disinfected, and thinly sliced
In a saucepan with boiling water force the shrimp with the herbs of odor and the chicken bouillon for 5 minutes. Drain them and chop them into fine pieces. In a glass container, add in all of the shrimp together with the ground Chipotle peppers, mayonnaise, salt, pepper, sour cream, celery, and onion; mix ingredients together with wooden spoon and marinate for 2 to 3 hours in the refrigerator.
In a saucepan with boiling water, add in the tomatoes and cook them for 5 minutes. Drain them and remove skin. Cut the ends and remove the seeds. Sprinkle the cavity of each tomato with salt, pepper and olive oil. Let them sit out for half an hour and then fill them with the marinated shrimp. Place on thinly sliced ??lettuce and accompany with cheese crackers.
This is a fresh seafood appetizer for times when you want a small entree with a little kick but that will still be delicious.