Heat 1/2 cup Olive Oil in heavy skillet over medium high heat, season Scallops and Shrimp with Southwest Ancho Seasoning
Saute Shrimp and Scallops until Shrimp just turns pink
Add Cacciatore Sauce and simmer for 7 minutes.
Serve over white rice.
Prep Time: 5 Minutes Cook Time: 20 Minutes Serves: 4 – 6
For a traditional Veracruz meal serve with roasted tiny white potatoes and a bowl of savory white rice
4 – 4 to 5 ounce Red Snapper Filets
1 Jar Cookwell & Company All Natural Veracruz Sauce
Adam’s Reserve Southwest Ancho Rub
Rub Snapper Filets with olive oil and then season generously on all sides with Southwest Ancho Rub.
Place enough olive oil in a heavy skillet to coat bottom of pan and heat on high to medium high heat. Once oil is hot add Snapper, skin side down. Cook until skin is crispy and turn to cook other side.
Cook until internal temperature reaches 150 degrees, or fish flakes easily with fork
Meanwhile heat Veracruz Sauce in separate pot.
To serve place a few tablespoons of sauce on serving plate, placing Snapper on top and then top with more sauce.
