• 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. belocchio says:

    I simply have to stop reading your post just before supper. I WANT THIS SHRIMP DISH and I want it right now!. Spicy shrimp – the flavours simply shimmer. Another dish to fill my white bowls and eat in front of the fire. Virginia

    • Chef Emil says:

      LOL……..you are too cute! This veracruz sauce is, quite frankly, better than any I have made…..and while the sauce sits in the jar the spice blend and infuse so well. I must say that it is magnificant……wish I was close enough to make you some!

  2. changeforbetterme says:

    This looks so good and it’s simple and fast that’s always a plus.

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