Mix all ingredients together until well incorporated.
Serve with Flatbread or Crackers. Garnish with Cilantro
May be served hot or cold
Cook Pasta according to package directions and drain.
Cut Bacon into bite sized pieces and fry until crisp and drain.
Place Veracruz, Both and Tomatoes in large pot over medium high heat and bring to a boil, add cooked Pasta and Bacon, simmer for five minutes.
Serve with Crusty Artisan Bread.
Cook Shrimp in small amount of Extra Virgin Olive Oil until they just begin to turn pink.
Add Veracruz Sauce and Cook until Shrimp are done and sauce is hot.
Place mixture in a 9 X 9 inch Baking Dish and add Cooked Rice.
Mix to incorporate.
Place crescent rolls on top with point to center and fan out, overlapping slightly
Bake in 350 degree oven until crescent rolls are done and browned on top, 20 to 25 minutes.
Remove from oven and let rest for 15 minutes. Serve with Salad.
Heat 1/2 cup Olive Oil in heavy skillet over medium high heat
Season Shrimp with Southwest Ancho Seasoning
Saute Shrimp until just turning pink, add Veracruz Sauce, reduce heat and simmer for 10 minutes
Serve with 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.
