- 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
Chef Emil's 
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
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!
This looks so good and it’s simple and fast that’s always a plus.
Yes, it is simple and fast and as I was telling Virginia, the flavours are marvelous!