Touchdown Shrimp with Green Chile

Simple as a kickoff, touchdown shrimp, a gem from the Gulf, will score big with your friends and family. It's creamy and tangy, and makes for a great summer appetizer for any get together. It comes together in just a few minutes, but will taste like you spent all day making it! Impress your pals and score some major points with these creamy, green chile Touchdown Shrimp.

• 2 Tbsp. olive oil
• 1 Tbsp. Southwestern-style seasoning blend
• 2 pounds peeled & deveined large (16-20 count) shrimp
• 1-1/2 cups Cookwell & Co. Two-Step Green Chile Stew Mix
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup heavy whipping cream
• Salt and black pepper to taste
• Optional: mango pico de gallo, if desired

• Heat the olive oil in a 12-inch, deep-sided skillet over medium-high heat.
• Season the shrimp well with the Southwestern seasoning. When the oil is hot, add the shrimp to the skillet and cook, stirring often, just until shrimp are seared. 
• Remove from pan with a slotted spoon and set aside. 
• Stir the Texas Two-Step Green Chile Stew Mix, red pepper flakes, and whipping cream into the pan, scraping up any browned bits from the bottom of the pan. 
• Simmer, stirring frequently, until sauce is heated through and reduced slightly, about 10 minutes. Return shrimp to pan and cook just to heat through.
• To serve, spoon the touchdown shrimp and sauce a shallow bowl and garnish with mango pico de gallo, if desired. Serve hot.