Does anyone have the recipe?
Goode Company Campechana
13,733 Views |
45 Replies |
Last: 4 mo ago by Ornlu
https://www.houstonchronicle.com/life/article/Recipe-Goode-Co-seafood-cocktail-campechana-15679152.php
I've made it before with shrimp boil leftovers, but it's kind of a pain. I'd much rather just get one to-go for $20.
I've made it before with shrimp boil leftovers, but it's kind of a pain. I'd much rather just get one to-go for $20.
Go to HEB and get the shrimp that is already cooked or have them steamed yourself. It's a go to meal for us in the summer with this heat.
When they call for chili sauce in the recipe are they talking about like Heinz chili sauce? Like ketchup?
I used Heinz Chili Sauce like you'd use in cocktail sauce.
Willy Wonka said:
When they call for chili sauce in the recipe are they talking about like Heinz chili sauce? Like ketchup?
Yes.
Just made this this afternoon and it freaking rocks!!!
Thanks for the recipe.
Thanks for the recipe.
Would love to try the above recipe buy it's behind a pay wall. Can someone post for us poors?
Thanks, Wonka!
There used to be a video of the restaurant making it. They have an impressive flame roaster that tumbles while it cooks the peppers. Just did a lazy search for it with no joy.
When I go to Goode Seafood off 59 I get this as my meal. So good.
When I go to Goode Seafood off 59 I get this as my meal. So good.
There was a time before Jim Goode passed that this recipe was top secret. I had a friend that worked there during highschool and college. Outside of the obvious adders of the shrimp, crab meat, and avocados, the base sauce was made at a different location and brought in. I believe from the building that's between the Seafood and Taqueria restaurants.
So it's behind a paywall then you have to filter through a dozen advertisements to see the recipe
I transcribed this so nobody else has to decipher that garbage from the chron.
Campechana Recipe - Goode Co Seafood
Sauce
1/2 cup Chili Sauce
1 tbsp fresh oregano, chopped
1 tsp serrano pepper, finely diced
1/4 cup lime juice
1 cup clamato juice
Vegetables
1/2 cup tomatoes, seeded and diced
1/4 cup white onion, diced
1 tsp garlic, minced
1/4 cup cilantro, chopped
1/2 tsp salt
Seafood
1/2 lb shrimp, boiled and peeled
1/2 lb lump crab meat
1 avocado, peeled and diced
1/2 cup New Mexico chile, roasted, peeled, and diced
Instructions
Mix sauce ingredients well and set aside. Mix vegetables and combine with the sauce mixture. Gently fold in the seafood mixture. Chill and serve with tortilla chips.
Campechana Recipe - Goode Co Seafood
Sauce
1/2 cup Chili Sauce
1 tbsp fresh oregano, chopped
1 tsp serrano pepper, finely diced
1/4 cup lime juice
1 cup clamato juice
Vegetables
1/2 cup tomatoes, seeded and diced
1/4 cup white onion, diced
1 tsp garlic, minced
1/4 cup cilantro, chopped
1/2 tsp salt
Seafood
1/2 lb shrimp, boiled and peeled
1/2 lb lump crab meat
1 avocado, peeled and diced
1/2 cup New Mexico chile, roasted, peeled, and diced
Instructions
Mix sauce ingredients well and set aside. Mix vegetables and combine with the sauce mixture. Gently fold in the seafood mixture. Chill and serve with tortilla chips.
Dumb questions because I don't have access to this restaurant in DFW.
Tomatoes - are romas sufficient or another type?
Shrimp - what size/count would you suggest?
Tomatoes - are romas sufficient or another type?
Shrimp - what size/count would you suggest?
Staff - take out the trash.
You're probably okay with romas and any size shrimp - you end up dicing it all into a ceviche-like dip served in a parfait-style glass. It really is an awesome dish and one you shouldn't skip if ever there. I've tried a campechana at dozens of other places and none even come close. I actually never order it anywhere else because I know if would only disappoint.
Gracias. It occurred to me last night, particularly for the shrimp, just get shrimp I like then dice if they're too big.
Staff - take out the trash.
That's what I did. I bought medium shrimp and cut them in half. It's one of the best things I've ever made.Garrelli 5000 said:
Gracias. It occurred to me last night, particularly for the shrimp, just get shrimp I like then dice if they're too big.
The shrimp seems easy enough but I have questions about the lump crab meat. Do people usually prepare their own or just buy the pre-cooked stuff? If it's pre-cooked, is the meat 100% crab meat? Just curious because I've never used the stuff before.
Txmoe said:
The shrimp seems easy enough but I have questions about the lump crab meat. Do people usually prepare their own or just buy the pre-cooked stuff? If it's pre-cooked, is the meat 100% crab meat? Just curious because I've never used the stuff before.
Lump crab is somewhat hard to find. The only place I've found it in fish counters is at HEB Central Market, not regular HEBs nor Kroger. Costco doesn't have it either.
Some HEBs have cooked snow and dungeness crab legs and claws available for purchase. Good option if you dont mind picking it yourself.
This may seem sacrilege, but I have used the fake krab instead. It's not the same, but it's better than nothing.
Just ordered this cookbook!
Interesting that the recipe from the cookbook lists chopped olives as an ingredient but the Chronicle one doesn't.
Yeah - looks like olives, ketchup, oil, and parsley. Whenever I make this I might have to make the first listed recipe, divide, then take 1/2 of the new additions in the second for a side by side. Then my wife (the big ceviche fan in the house) can' blame me for making the wrong choice 
Staff - take out the trash.
I don't think there are olives in Goode Company's at the restaurant.
I agree. I've had that dish quite a few times and olives don't seem to be in there
Nope
I've made this a couple of times now and people really love it. Also had several people ask for the recipe which I take as a compliment.
This is the only version of campechana I've ever eaten and I like it but think it eats a little sweet for my palate. All of the tomato products and seafood add a little sweetness. I'd like to try adding a little horseradish or maybe enhance the Mexican flavors by adding some chipotles in adobo sauce.
This is the only version of campechana I've ever eaten and I like it but think it eats a little sweet for my palate. All of the tomato products and seafood add a little sweetness. I'd like to try adding a little horseradish or maybe enhance the Mexican flavors by adding some chipotles in adobo sauce.
I've have had others that they call it campechana, but it never has tasted close to Goodes. I think a little horseradish does sound good.
We had a southern living cookbook that had the recipe in it and it had olives also from what I remember. Ill have to see if I can dig it out.
I've only had it making this recipe. Agree it is good but sweeter than I'd prefer.
I may add more lime next time and/or tomato paste. Worcestershire and vodka
I may add more lime next time and/or tomato paste. Worcestershire and vodka
Staff - take out the trash.
Made this today for pre-game. Holy chit, it was fantastic. Everyone loved it. I doubled the shrimp, had jumbo lump crab & diced 2 advocados instead of 1.
This will definitely stay in the rotation.
This will definitely stay in the rotation.
AKA 13-0
ArmyAg1997
I am retiring from texags until aggie football makes the playoffs.
in Billy Liucci's TexAgs Premium
236
tremble
2025 Draper (UT) Corner Canyon WR Jerome Myles signs with Texas A&M
in Billy Liucci's TexAgs Premium
138
WestAustinAg
I am retiring from texags until aggie football makes the playoffs.
in Billy Liucci's TexAgs Premium
120