Wow are these terrific. I never thought about making shrimp quesadillas, and I wish I saw this recipe sooner. I didn't use as much butter as the recipe called for, and I found my griddle worked great the whole way through just by starting with a little butter in the pan. I also didn't find it needed any salt because the enchilada sauce was salty enough. I served this with guacamole and salsa. If I had any cilantro in the house, I would have topped the entire mixture with a bunch of it. Recipe courtesy of The Pioneer Woman Cooks: Food From My Frontier.
My Private Note
Units: US | Metric
- 29.58 ml olive oil
- 907.18 g large shrimp (peeled and deveined, tails off)
- 198.44 g Mexican tomato sauce or 198.44 g enchilada sauce
- 1 large onion (cut in half and then into slices)
- 1 red bell pepper (seeded and sliced into strips)
- 1 green bell pepper (seeded and sliced into strips)
- 88.74 ml butter (for frying, I skipped this part)
- 12 large flour tortillas
- 591.47 ml monterey jack cheese (shredded)
- pico de gallo, for serving
- guacamole, for serving
- 1Heat a tablespoon of olive oil in a large skillet over high heat. Throw in the shrimp.
- 2Toss around and cook until the shrimp are opaque, about 5 minutes. Sprinkle with salt and reduce the heat to low.
- 3Pour in the tomato sauce.
- 4Stir around and allow to simmer for a couple of minutes.
- 5Remove the shrimp from the skillet, and chop it into chunks. Set aside.
- 6In a separate skillet, heat the remaining tablespoon of olive oil over high heat.
- 7Throw in the onion and peppers and cook for 3 to 4 minutes or until the peppers are have a few dark brown or black areas.
- 8Remove the peppers from the skillet and set them aside.
- 9Sizzle 1/2 tablespoon butter in a skillet over medium heat and lay a flour tortilla in the pan. Cover with grated cheese.
- 10Cover the cheese with pepper and onion mixture.
- 11Lay the chopped shrimp on top of the peppers.
- 12When the tortilla is golden, top with the second tortilla and carefully flip the quesadilla to the other side, adding the other 1/2 tablespoon butter to the skillet at the same time.
- 13Continue cooking until the second side is golden.
- 14Repeat with the remaining tortillas and fillings.
- 15Cut each quesadilla into wedges and serve with pico de gallo and guacamole.
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Nutritional Facts for Quesadillas De Camarones (Pioneer Woman)
Serving Size: 1 (509 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1156.3
- Calories from Fat 446
- Total Fat 49.5 g
- Saturated Fat 21.3 g
- Cholesterol 263.4 mg
- Sodium 2664.2 mg
- Total Carbohydrate 123.2 g
- Dietary Fiber 8.2 g
- Sugars 6.9 g
- Protein 51.8 g
The following items or measurements are not included:
Mexican tomato sauce