Pearl & Vine in Katy does a pretty damn good version of Campechana

Want to make this now

bumping this because I cant get it out of my head. Went to Pearl and Vine this weekend and I got theres, and damn it was just as good as I remember.

Curious if anyone has made the recipe using frozen cooked shrimp, the kind you can get at HEB? I am assuming they would work fine?

AustinCountyAg said:

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Curious if anyone has made the recipe using frozen cooked shrimp, the kind you can get at HEB? I am assuming they would work fine?

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Yes, get the recently boiled cocktail shrimp if you can instead of the frozen stuff.

Burn-It said:

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AustinCountyAg said:

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Curious if anyone has made the recipe using frozen cooked shrimp, the kind you can get at HEB? I am assuming they would work fine?

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Yes, get the recently boiled cocktail shrimp if you can instead of the frozen stuff.

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you referring to the ones the sell on the plastic party trays? basically the shrimp cocktail trays?

No, at the fresh seafood market.

Scotts Tot said:

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Currently enjoying one of these at the bar at Goode Co. Freakin delicious…an iconic Texas dish imo.

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My wife loves this, gets it exclusively at the Memorial City restaurant (it may have moved?)

I do recall one visit where I asked the guy making it behind the counter what was in the recipe....he abruptly walked away, grabbed the bowl and moved it down the service counter so we couldn't see...then continued to move it around so that we never knew who was working on it or what they were adding.

It was very secret at one time...good food...

AustinCountyAg said:

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bumping this because I cant get it out of my head. Went to Pearl and Vine this weekend and I got theres, and damn it was just as good as I remember.

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Had P&V's version 2 weeks ago, not happy at all. I actually had food poisoning next day, but I think that was from their oyster shooters. The Campenchana just didn't measure up.

Bump. This is what's for dinner tonight.

I make this a lot. Its excellent, but never quite the same as it is in person at Goode Company. I feel like the recipe is missing a little something, not sure what.

Burn-It said:

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AustinCountyAg said:

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Curious if anyone has made the recipe using frozen cooked shrimp, the kind you can get at HEB? I am assuming they would work fine?

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Yes, get the recently boiled cocktail shrimp if you can instead of the frozen stuff.

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Don't ever get frozen cooked shrimp. Thaw IQF shrimp, cook them with some Old Bay seasoning, and then use them in campechana. It's light years different.

When the bags of IQF shrimp go on sale, I grab a couple bags to put in the freezer. Then I have them on hand when I want to use them.