Wednesday, March 30, 2011

Ranchero Shrimp and Seafood Stew

Flavorful seafood stews are a favorite in beach towns along the Gulf, Caribbean and Pacific coasts of Mexico. Larry's Ranchero sauce is mild enough for the flavor of the shrimp or other seafood to shine through. Serve with rice or corn tortillas and a wedge of lime and you have a wonderful beach meal.

One 16 oz. jar of Larry's Ranchero Sauce or your favorite ranchero sauce
One pound of peeled uncooked shrimp, scallops, tilapia or a combination

1. Heat one jar of Larry's Sauce in a wide pan until bubbling.
2. Add the shrimp, scallops, tilapia, clams mussels or a combination.
3. Cover the pan, reduce the heat to medium low and cook for 10 to 15 minutes until the seafood is cooked through.
4. Spoon shrimp and sauce over cooked rice. Add a side of zucchini and a wedge of lime and you have a tasty and healthy meal.

Serve 2 to 4.

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