Large sautéed shrimp and gooey melted Monterey Jack cheese sandwiched between flour tortillas and grilled. Served with sour cream and homemade salsa fresca.
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▪ Shrimp* — 1 lb (41-60)
▪ Butter — 4 Tbsp
▪ Shrimp seasoning
▪ Monterey Jack Cheese — 8 oz
▪ Flour Tortillas – 8
▪ Sour Cream – 1 cup
▪ Salsa Fresca (homemade) — 1 cup
*If you prefer pre-peeled and pre-cooked shrimp, I will provide it for the same price, but you get only 12 ounces instead of 16 ounces. It’s easier but I don’t think they will taste as good.
1. Defrost shrimp in cool running water. Peel, rinse and pat dry. Shred the Monterey Jack cheese.
2. Melt butter in frying pan large enough to hold shrimp in one layer. Cook shrimp in two batches if necessary. Add shrimp and seasoning and cook over high heat no more than 2 minutes per side, just until no longer translucent.
3. Pour remaining butter out of frying pan into a small dish, leaving a thin coating in pan which you can use to fry the quesadillas. Or if you have a griddle pan, you can use that instead.
4. In buttered pan or griddle, lay out each tortilla and top with ¼ of shredded cheese and ¼ of shrimp. Top with another tortilla. Cook over low-medium heat until cheese is partially melted and tortilla is lightly browned then, using a large spatula, flip it over and cook a few minutes on the other side. Add a little more butter to pan if needed.
5. Cut each quesadilla in quarters and serve with sour cream and salsa fresca.