Posts Tagged ‘White Rice’

  • 1 pound Shrimp, peeled and deveined
  • 1 jar Cookwell & Company Veracruz Sauce
  • 1 cup Cooked White Rice
  • 1 can Pillsbury Garlic Butter Crescent Rolls

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.

Advertisements
  • 3 tablespoons Adams Reserve Southwest Ancho
  • 2 pounds Shrimp, peeled and deveined
  • 1 jar Cookwell & Company Veracruz Sauce

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

  • 1 jar Cookwell & Company Cacciatore Sauce
  • 1 pound Bay Scallops
  • 1 pound Shrimp, peeled and deveined
  • 4 tablespoons Adams Reserve Southwest Ancho

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.

  • 1 jar Better Than Good Texas Moppin’ Sauce
  • 2 pounds Shrimp, peeled and deveined
  • 1 – 20 ounce container chopped Mango, cut into 3/4 inch chunks
  • 2 – 7 ounce containers Diced Bell Pepper – 3 color
  • 1 tablespoon Adams Reserve Table Grind Black Pepper
  • Central Market Organics Gluten Free Long Grain White Rice
  • Central Market Organics Vegetable Broth

Cook Rice according to package directions, using Vegetable Broth rather than water and Olive Oil instead of butter

Season Shrimp with Black Pepper and set aside

Heat 4 tablespoons Olive Oil in heavy skillet over medium high heat, saute Bell Peppers for 3 minutes

Add Shrimp and cook until pink

Add Mango and mix to incorporate

Add Moppin’ Sauce and heat through, mixing to incorporate.

Serve over Rice

  • 1 jar Sharon Ely’s Holy Posole
  • 1 jar That Green Sauce
  • 4 tablespoons Mole paste
  • 2 pounds Chicken
  • Ottavio Olive Oil
  • Cilantro for Garnish

 

 

 

 

 

 

 

 

Saute Chicken in Olive Oil until just done.  Heat Posole, Green Sauce and Mole in a large pot or Dutch Oven over medium high heat, add Chicken and simmer for 10 minutes

Serve over white rice, garnished with chopped cilantro.