Redfish & Shrimp Veracruz

We were introduced to this delicious dish by Dawn and Jeff Larson. We came in from chilly afternoon duck hunt on San Antonio Bay this past January and Dawn had it ready to serve. Her version did not include the shrimp but we still licked the platter clean as they say.

1 pound redfish fillets diced to 3/4 inch
1 pound shrimp tails peeled and diced to 3/4 inch
1-1/2 Cups Louisiana-brand Shrimp Fry Mix
1/2 Cup olive oil
2 Jars Cookwell & Company Veracruz Sauce
4 Cups cooked white rice
Salt and coarse ground black pepper to taste
Chopped green onions and fresh cilantro for garnish

Cook rice per package instruction to yield four cups after cooking.

Rinse and dice redfish fillets.

Peel and dice shrimp.

Heat olive oil in large non-stick frying pan, dredge fish and shrimp in coating mixture per package instruction.

Fry redfish until golden, remove from frying pan and then fry the shrimp. Shrimp fry up quicker and it is better to fry separately.

Drain oil from pan after frying fish and shrimp, do not wipe, place fried fish and shrimp chunks back in pan and add the Veracruz Sauce.

Simmer 30 minutes, stirring occasionally.

Serve in bowls or deep dishes over rice, garnish with chopped green onion and cilantro.

Note: To spice things up add a finely diced Serrano chili to the Veracruz mixture, a few dashes of cayenne pepper, or sprinkle with Tabasco Sauce.