Servings: 4 / Prep time: 5 min / Cook time: 10 min
- 24 Large Shrimp, peeled/deveined
- 1 tbsp Olive oil
- 3 tbsp Parsley, chopped
- 1 jar Molli Veracruz Cooking Sauce
If you travel around Mexico, you will find many dishes made “a la Mexicana”. What that means, is that they are made with a mix of tomatoes, onions and chile peppers. Originally from the Gulf of Mexico coast, this recipe is now widely served across the country.
We love using our Veracruz Cooking Sauce to make this shrimp recipe because the morita peppers add the right amount of spice and the sliced green olives an extra layer of flavor. Serve it with a side of white rice for main course or in tostadas for appetizer. Provecho!
- Heat oil in a skillet and lightly sauté the shrimp until they start getting a deep orange color on both sides, about 2 minutes. Pour sauce over shrimp, bring to a boil and simmer for 3-4 minutes or until they are fully cooked.
- Serve 4 to 6 pieces on a plate with a spoonful of sauce. Garnish each serving with chopped parsley. Provecho!