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Rocky Mountain Style Shrimp Stew

By 29 Comments

Rich and robust this Shrimp Stew Recipe gets a blast of flavor from it’s brick red broth flavored with bell peppers, tomato paste and white wine. Red chile powder brings a kick of spice, and that’s just the beginning of a very memorable meal.

Shrimp stew served in a large flat white bowl.

When it comes to shrimp comfort food, I usually go for Easy Gumbo Recipes, but I wanted to find a shrimp stew recipe with a different flavor profile. One that reflected the flavors of the Rocky Mountain West to share with my readers.

I was browsing my Denver Junior League Colorado Colore Cookbook and ran across this recipe for Shrimp Stew. At the top of the page I had written “VERY good” with the “very” double underlined. I knew I had to make it again and share the recipe with you.

Besides being delicious, look at that vivid brick red color from the tomato paste and chile powder. Looks beautiful sitting on that bed of fluffy white rice doesn’t it?

This is one of those dishes that smells so good while it’s cooking, that it drives you wild. 

And the flavor?  It’s loaded! Sweet onions, bell peppers, celery, garlic and a great lineup of spices.

The shrimp is flavored in a short marinade of lime, garlic, Mexican oregano and cumin. 

The combination of the marinated shrimp and the lively broth all comes together for one delicious Shrimp Stew dinner.

Let’s take a look:

Table of contents

Shrimp Stew, The Ingredients

For The Shrimp Marinade

Ingredients for shrimp marinade to make shrimp stew.
  • ¾ pound large shrimp, peeled, deveined and tails removed.
  • Lime: for juice
  • Garlic
  • Spices: Cumin, Mexican oregano, salt and pepper.

For The Shrimp Stew

Ingredients to make shrimp stew.
  • Chopped Garlic
  • Red and Green Bell Pepper
  • Celery
  • White Wine: Choose a dry white wine like Sauvignon Blanc or Chardonnay. I like to keep little bottles on hand for cooking. Your local liquor store will have several brands available. Use chicken broth is you don’t want to use wine.
  • Cilantro
  • Tomato Paste
  • Sweet Onion
  • Neutral Oil: Canola or Vegetable oil work well here.
  • Bay Leaf
  • Worcestershire Sauce: Just as fish sauce is to Asian cuisine, Worcestershire sauce amplifies the flavor and character of any Western style stew recipe.
  • Spices: Cumin powder, Mexican oregano, red chile powder (New Mexico is preferred), salt, pepper. A good pinch of red pepper flakes are a good substitute for the red chile powder.

Mexican Oregano is preferred for this recipe. It’s peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don’t have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Step by Step Instructions, It’s Easy!

Don’t let the long list of ingredients scare you away. Once you’re done dicing and slicing, this shrimp stew recipe comes together in flash.

Marinating shrimp to make shrimp stew.
Cooking bell peppers, celery and onions in a Dutch oven to make shrimp stew.
  1. Step 1: Combine the lime juice, garlic, oregano and cumin in a bowl and mix well. Add the shrimp and toss to coat. Sprinkle with salt and pepper. Marinate, covered, in the refrigerator for 30 minutes. Stir occasionally.
  2. Step 2: Heat the olive oil in a large heavy saucepan or Dutch oven over medium-high heat. Saute the onions, peppers and celery for about 5 minutes, stirring often or until vegetables are starting to soften. Add garlic and cook until fragrant, about 30 seconds.
Adding spices to cooked vegetables to make shrimp stew.
Adding spices to vegetables to make shrimp stew.
  1. Step 3: Add cilantro, chile powder, oregano, cumin, salt, pepper and bay leaf and stir until well blended. Cook for 1 minute.
  2. Step 4: Add tomato paste and cook for 1 minute.

Chef’s Secret: Tomato paste is an MVP in the kitchen. The long cooking time used to make tomato paste gives it a concentrated sweet rich flavor. Just a dollop can add a subtle burst of robust flavor and body into just about any soup or tomato based pasta sauce. Add tomato paste at the beginning of the cooking process to add another layer of flavor. It’s a brilliant little trick.

Add tomato sauce to vegetables to make shrimp stew.
Adding shrimp to stew broth to make shrimp stew.
  1. Step 5: Add the wine and water to the vegetable mixture and mix well. Simmer for 5 minutes or until slightly thickened, stirring frequently.
  2. Step 6: Stir in the undrained marinated shrimp. Simmer for 5 – 6 minutes or until shrimp turn pink, stirring occasionally.
Shrimp Stew in a white bowl served over rice.
  1. Step 7: Discard the bay leaves. Stir in Worcestershire sauce. Ladle the stew into a serving bowl over cooked white rice. Garnish with slices of jalapeno pepper or more chopped cilantro.
Is This Shrimp Stew Gluten Free?

Yes. Every ingredient in this recipe is clean eating and naturally gluten free.

Tips for Success

  • Thaw The Shrimp Properly: Here in land-locked Colorado, I exclusively purchase frozen shrimp. If you buy it “fresh” from the seafood counter, odds are it was previously frozen anyway. Thaw shrimp in the refrigerator overnight. If you forgot to do that, place shrimp in a colander and run cold water over them until they’re thawed.
  • How Do You Know When Shrimp Is Cooked? Shrimp cooks quite quickly. The shrimp should turn from a gray color to opaque pink. Eye the thickest part of the shrimp to make your decision.

What To Serve With Shrimp Stew

Hearty with vegetables, this is a meal in itself, but a simple tossed salad with Red Wine Vinegar Dressing is a good match. It’s sweet and tart flavor pairs well with robust flavors in this stew. And my Cornbread Recipe With Creamed Corn is always a good choice for any soup or stew.

One of our favorite stew recipes to make here On The Ranch is this hearty Green Chile Stew with pork. Here are some stew recipes more to take a look at.

And don’t miss one of our favorites, a classic Jacques Pepin Red Wine Beef Stew. A recipe everyone should learn how to make. It’s a classic.

I consider soups and stews to be my specialty, so don’t miss my category for Soup Recipes. You’ll find lots of great recipes including the most popular on my site for Anthony Bourdain’s New Mexico Chili.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Shrimp stew served over rice.
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4.67 from 3 votes

Rocky Mountain Style Shrimp Stew

This is a recipe for Rocky Mountain Shrimp Stew. A delicious soup of bell peppers, celery and garlic in a brick red broth of sauce that's just right spicy. And that's just the beginning for a very memorable meal.
Prep Time15 minutes
Cook Time30 minutes
Marinate time30 minutes
Total Time1 hour 15 minutes
Course: Main Course Seafood
Cuisine: Cuban
Diet: Gluten Free
Servings: 6
Calories: 286kcal
Author: Lea Ann Brown

Ingredients

  • For The Shrimp:
  • 1 ½ Tablespoons fresh lime juice
  • 2 cloves garlic minced
  • ¼ teaspoon Mexican oregano
  • ¼ teaspoon cumin
  • ¾ pounds shrimp large, peeled, deveined, tails removed
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • For The Shrimp Stew:
  • 1 ½ Tablespoons neutral oil canola or vegetable oil work well here
  • 1 medium sweet onion chopped, about 1 cup
  • 1 green bell pepper thin sliced
  • 1 red bell pepper thin sliced
  • 2 stalks celery thick sliced
  • 2 Tablespoons cilantro minced
  • 2 cloves garlic peeled and minced
  • ¼ teaspoon New Mexico Red Chile Powder or cayenne
  • ¼ teaspoon Mexican Oregano
  • ¼ teaspoon cumin
  • 1 leaves bay
  • ⅓ Cup tomato paste
  • ¾ Cups dry white wine
  • ½ Cup water
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 4 Tablespoons cilantro chopped, for topping

Instructions

  • For the shrimp: Combine the lime juice, garlic, oregano and cumin in a bowl and mix well. Add the shrimp and toss to coat. Sprinkle with salt and pepper. Marinate, covered, in the refrigerator for 30 minutes. Stir occasionally.
  • For the stew: Heat the olive oil in a large heavy saucepan or Dutch oven over medium-high heat. Saute the onions, peppers and celery for about 5 minutes, stirring often or until vegetables are starting to soften. Add garlic and cook until fragrant, about 30 seconds.
  • Add cilantro, chile powder, oregano, cumin, salt, pepper and bay leaf and stir until well blended. Cook for 1 minute.
  • Add tomato paste and cook for 1 minute.
  • Add the wine and water to the vegetable mixture and mix well. Simmer for 5 minutes or until slightly thickened, stirring frequently.
  • Cover and let simmer on low for 15 minutes.
  • Stir in the undrained marinated shrimp. Simmer for 5 – 6 minutes or until shrimp turn pink, stirring occasionally.
  • Discard the bay leaves. Stir in Worcestershire sauce. Ladle the stew into a serving bowl over cooked white rice. Garnish with slices of jalapeno pepper or more chopped cilantro.

Notes

    • Thaw The Shrimp Properly: Here in land-locked Colorado, I exclusively purchase frozen shrimp. If you buy it “fresh” from the seafood counter, odds are it was previously frozen anyway. Thaw shrimp in the refrigerator overnight. If you forgot to do that, place shrimp in a colander and run cold water over them until they’re thawed.
    • How Do You Know When Shrimp Is Cooked? Shrimp cooks quite quickly. The shrimp should turn from a gray color to opaque pink. Eye the thickest part of the shrimp to make your decision.
    • White Wine: Choose a dry white wine like Sauvignon Blanc or Chardonnay. I like to keep little bottles on hand for cooking. Your local liquor store will have several brands available. Use chicken broth is you don’t want to use wine.

Nutrition

Calories: 286kcal | Carbohydrates: 16g | Protein: 26g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1129mg | Potassium: 585mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1255IU | Vitamin C: 58mg | Calcium: 204mg | Iron: 4mg

 Shrimp Stew …It’s What’s for Dinner.

Homemade Rosemary Olive Bread

By 10 Comments

A beautiful outer crust and chewy on the inside, you’re going to love this Rosemary Olive Bread. This is a recipe we made practically daily in Culinary School, this tender fluffy bread made salty with olives is one you’ll want to make over and over again.

A loaf of homemade rosemary olive bread on a red striped towel.

There’s certainly something extremely satisfying about creating a loaf of bread in your own kitchen. So satisfying, it becomes addictive.

And that’s what’s happened to me. I’ve been on somewhat of a homemade bread making bender. This Rosemary Olive Bread Recipe has me hooked.

Ingredients You’ll Need

Ingredient to make olive bread.
  • Bread Flour: Bread flour has higher protein content than All-purpose flour, which gives bread more structure and chew.
  • Kosher Salt: Is favored by chefs for it’s pure salty flavor.
  • Whole Wheat Flour
  • Rosemary: dried or fresh.
  • Olives: Green or Kalamata work well here, or a combo of both.
  • Yeast: Dry active yeast.

Pro Tip: When substituting dried herbs for fresh, a good rule of thumb is 1 Tablespoon of fresh herbs = 1 teaspoon dried herbs. Some herbs season better when used in dried form. Oregano is a good example.

Ingredient Substitutions

  • Olives: When making olive bread, use any type of olives you’d like. Experiment and enjoy.

Step by Step Instructions

How to bloom yeast to make bread.
Bloomed yeast to make olive bread.

Blooming yeast: Yeast is alive, and blooming the yeast will tell us that it still has active yeast cells to successfully make bread.

  1. Step 1: In a bowl, sprinkle the yeast over the warm water. Let the yeast start to bubble before proceeding.
Olive bread dough that's been mixed to a shaggy mass state.
Mixing dough to make olive bread.
  1. Step 2: In the bowl of an electric mixer fitted with the paddle attachment, combine the cool water, yeast mixture and flours until just incorporated. The dough should resemble a shaggy mass consistency. Cover with plastic wrap and let sit for 15 – 30 minutes. (Autolyse).
  2. Step 3: After resting, switch to a dough hook. Add the salt and knead the dough on low-medium speed until it is soft and smooth. 10 – 12 minutes. Knead in the chopped rosemary and broken olives in the last two minutes of kneading. 
Olive bread dough ready to rise.
Olive bread shaped into a loaves and ready to bake.
  1. Step 4: Place the dough into a lightly oiled bowl. Cover and let rise in a warm place until doubled in size. About 1 hour. Punch down and allow to rise again until doubled. (45 – 50 minutes)
  2. Step 5: On a lightly floured surface, gently deflate the dough and divide in half. Shape each portion into a boule bowl or upside down on a sheet pan. Cover and let rise for 30 – 40 minutes or until about doubled.
  3. Step 6: Preheat oven to 450 degrees. Using a serrated knife or razor, cut an “X” on top of the loaf. If using a boule bowl, remove the dough and place on a baking sheet. Bake until loaf is golden and sounds hollow when tapped on the bottom. About 30 minutes.

Tips for Success

  • When blooming yeast, use an instant read thermometer to make sure the temperature of the water isn’t hotter than 110 degrees. Water above that level will kill the yeast and ruin the bread.
  • Don’t skip the Autolyse stage. (the resting stage) This allows the gluten to relax and the flour to fully hydrate.

Tips For Making Bread at Home

Just like wine making, making bread is watching and nurturing a living thing to grow. Watching the yeast bloom, seeing the bread rise like magic and smelling the bread baking.

Learning about fermentation and proofing, watching the action happen. Converting starches into sugars… and it’s all actually easier than it seems. There’s nothing like it. It’s messy, it’s rewarding and you feel like an artisan.

I’ve kept the way I approach bread making in my own kitchen as the way I was taught at Culinary School.

  • Use quality flours.
  • Measure by weight using a digital scale instead of volume (measuring cups).
  • Measure everything exactly to the gram. Owning a good quality digital scale is not optional.

Making bread is most certainly a labor of love. And if you need inspiration I urge you to watch Michael Pollan’s Netflix Documentary “Cooked”. 

I liked it so much I’ve watched it twice. A four part series, he explores cooking through four natural elements – fire, water, air and earth. The bread baking part of the series is truly inspiring.

Recipe for Rosemary Olive Bread

Homemade Olive Rosemary Bread. A beautiful homemade bread recipe.
  • This olive bread recipe is one of my favorites of those we learned to make at school. Moist and savory, I could eat the whole loaf.
  • This bread recipe goes through two rises. One for an hour and one for 45 minutes. One of the least complicated recipes I’ve tried so far.
  • I use both Kalamata and Castelvetrano olives for this recipe. Any combination of olives will work. The original recipe calls for Kalamata olives only and the title in my culinary school binder reads Rosemary Kalamata Olive Bread Recipe.

Serving Tip

  • Serve this bread with a small shallow bowl of good quality olive oil for dipping. = divine.
  • Or simply slather with butter and enjoy.

More Homemade Bread Recipes

And don’t miss this Cornbread Recipe with Creamed Corn. It’s the most popular recipe on my site.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A loaf of Olive Rosemary bread. A beautiful homemade bread recipe. Salty olives, savory with rosemary. A nice crust and chewy on the inside.
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5 from 6 votes

Homemade Rosemary Olive Bread

Rosemary Olive Bread. A beautiful outer crust and chewy on the inside. Salty with olives and beautifully flavored with Rosemary. One of our favorite homemade bread recipes.
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Bread
Cuisine: Meditteranean
Servings: 12
Calories: 244kcal
Author: Lea Ann Brown

Ingredients

  • 1 Tablespoon Dry Active Yeast .3 ounces
  • ½ cup Warm water 4 ounces, 110 degrees
  • 2 cups Cool water 16 ounces
  • 5 cups Bread flour 22 ½ ounces, Plus more for dusting
  • 1 cup Whole wheat flour 4 ½ ounces
  • 1 Tablespoon Salt ½ ounce
  • 2-3 Tablespoons Fresh Rosemary 1 – 1 ½ ounce chopped
  • 1 ¼ Cups Kalamata Olives and Green Olives 6 ½ ounces, pitted, broken, rinsed and squeezed

Instructions

  • In a bowl, sprinkle the yeast over the warm water. 
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the cool water, yeast mixture and flours until just incorporated. The dough should resemble a shaggy mass consistency. Cover with plastic wrap and let sit for 15 – 30 minutes. (Autolyse)
  • After resting, switch to a dough hook. Add the salt and knead the dough on low-medium speed until it is soft and smooth. 10 – 12 minutes. 
  • Knead in the chopped rosemary and broken olives in the last two minutes of kneading. 
  • Place the dough into a lightly oiled bowl. Cover and let rise in a warm place until doubled in size. About 1 hour. Punch down and allow to rise again until doubled. (45 – 50 minutes)
  • On a lightly floured surface, gently deflate the dough and divide in half. Shape each portion int o a boule. Place upside down on a sheet pan. Cover and let rise for 30 – 40 minutes or until about doubled.
  • Preheat oven to 450 degrees. 
  • With a serrated knife or razor, cut an “X” on top of the loaf. Bake until loaf is golden and sounds hollow when tapped on the bottom. About 30 minutes.

Notes

Tips for Success:
    • When blooming yeast, use an instant read thermometer to make sure the temperature of the water isn’t hotter than 110 degrees. Water above that level will kill the yeast and ruin the bread.
    • Don’t skip the Autolyse stage. (the resting stage) This allows the gluten to relax and the flour to fully hydrate.
Serving Suggestions:
  • Serve this bread with a small shallow bowl of good quality olive oil for dipping. = divine.
  • Or simply slather with butter and enjoy.
 

Nutrition

Calories: 244kcal | Carbohydrates: 46g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 804mg | Potassium: 97mg | Fiber: 3g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

Olive Bread … Such A Treat

Crispy Ham and Cheese Corn Tortilla Quesadillas

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These simple fried ham and cheese quesadillas made with corn tortillas are a quick and easy meal. Filled with chopped ham, jalapeno peppers, and topped with a fried egg, you’ll want to eat these every night.

Fried corn tortilla quesadilla topped with a fried egg.

Can you make quesadillas with corn tortillas? Yes! I’m going to show you how.

I’m not sure why it never occurred to me to make quesadillas with anything other than flour tortillas. But thanks to the New York Times recipe feed for this wonderful idea.

Corn tortillas fry easier, brown crispier, are more manageable than flour tortillas. And the end texture and flavor result is pure bliss.

A cheese quesadilla on it’s own is a delightful affair, but for my corn tortillas quesadillas, I used a combination of cheese, chopped ham and jalapenos, but the sky is the limit for filling options.

These Ham and Cheese Quesadillas are so quick and easy, you’ll be adding them to your meal planning rotation on a weekly basis.

Let’s take a look at this “no recipe” recipe.

Ingredients You’ll Need

Ingredients to make fried corn tortilla quesadillas.
  • Yellow Corn Tortillas: I like La Banderita Brand, but use your favorite brand.
  • Shredded Cheese: Medium cheddar works well here.
  • Unsalted Butter
  • Ham: Use a cooked ham steak.
  • Jalapeno Peppers
  • Eggs

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Ingredient Substitutions

  • Cheese: Use a good melting cheese to make a cheese quesadilla. A good substitution for cheddar would be Monterey Jack Cheese, or Pepper Jack are good choices here.
  • Chile Peppers: Are jalapeno peppers simply too spicy for you? Choose poblano peppers as a substitute.

How to Make Corn Tortilla Quesadillas, It’s So Easy

Frying corn tortillas for corn quesadillas.
Adding filling ingredients for corn tortilla quesadillas.
  • Step 1: Make one quesadilla at a time. Melt butter in a fry pan over medium heat. Once the butter melted and bubbles start to subside, add one corn tortilla and place ham, chopped jalapeno and cheese on top of the tortilla leaving room at the edges.
  • Step 2: Let the quesadilla cook for about 30 seconds until the bottom of the quesadilla is golden brown.
Fried ham and cheese quesadillas.
  • Step 3: Place the 2nd corn tortilla on top and using a sturdy spatula, carefully flip the the quesadilla. Let the bottom corn tortilla toast to golden brown. Move the quesadilla to a plate and tent with foil to keep warm while you fry an egg.
  • Step 4: To serve: Use a sharp serrated knife to slice into quarters. Top with a fried egg and a healthy splash of your favorite hot sauce.
Are These Corn Tortillas Quesadillas Gluten Free?

Yes, using corn tortillas over flour tortillas makes these naturally gluten free. The ingredients listed to make these are also gluten free.

Can You Make This Without Ham?

Don’t want the meat? Make this a cheese quesadilla and use only the cheese and jalapeno peppers.

Ingredient Combinations

The sky is the limit when making these fried corn tortilla quesadillas. Here are some easy ideas:

  • Canned black beans, drained and rinsed and sprinkled with chile powder. Some Pepper Jack Cheese would work well here.
  • Smashed avocado, black beans and Muenster cheese.
  • Shredded rotisserie chicken, chopped red bell pepper and Monterey Jack Cheese.
  • Canned pinto beans, drained, roasted bell pepper and pickled jalapeno and cheddar.
  • Cooked Mexican chorizo or leftover taco meat with chopped onions and cheese of your choice.

Add toppings like Sour cream or guacamole.

Tips For Success

  • Make sure you’re purchasing a cooked ham steak. A ham steak labeled “smoked” is cooked.
  • Practice those knife skills. Chop the ham and jalapeno peppers in uniform and very smallcubes. This will help the ingredients cook evenly and will give you pride in skill set. And cutting them small will keep them from falling out when flipping the quesadilla.
  • If you want to use oil instead of butter, use a neutral oil with a high smoke point like canola or vegetable. A high smoke point will result in a crispier and easier browned quesadilla. I don’t suggest olive oil.
  • A quality cheese quesadilla needs a good melting cheese. Pepper Jack, Monterey Jack, Cheddar, Muenster and Oaxaca are good choices.
  • For this recipe I used very small chunks of ham and jalapeno, so they warmed well and became hot as the quesadilla cooked. As with omelettes, if using bell peppers, onions, or mushrooms, it’s best to sautee the vegetables before adding to the cheese quesadilla.

Fried Corn Tortilla Ham and Cheese Quesadillas

These quick ham and cheese quesadillas made with corn tortillas are perfect in every way. Smoky ham, gooey cheese, and the distinct flavor and texture of corn tortillas creates a flavor balance that you’re simply going to love.

And fried in butter, this is a crispy treat with irresistible appeal.

A perfect recipe for a quick breakfast or an easy light dinner. A tasty alternative to the traditional quesadillas.

More Easy Mexican Recipes

And don’t miss this corn tortilla quesadilla recipe for Queso Fresco Quesadillas with Peach Chile Salsa. Another one of our favorites. And check out my Mexican Southwest Recipes category. You’ll find lots of recipe ideas to spice up your meal plans.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

This recipe is adapted from a recipe from the New York Times Cooking, for Fried Egg Quesadilla.

Fried corn tortilla quesadilla topped with a fried egg.
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5 from 1 vote

Ham and Cheese Corn Tortilla Quesadilla

These simple fried ham and cheese quesadillas made with corn tortillas are a quick and easy meal. Filled with chopped ham, jalapeno peppers, and topped with a fried egg, you'll want to eat these every night.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast Recipes
Cuisine: Mexican
Servings: 2 Quesadillas
Calories: 358kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoon Butter
  • 4 corn Tortillas
  • ½ cup Cooked Ham Steak chopped
  • ½ cup Jalapeno pepper chopped
  • ¾ cup cheddar cheese grated

Instructions

  • Melt a tablespoon butter in a fry pan. Once the butter has melted and bubbles are starting to subside, add a corn tortilla.
  • Top the tortilla with half of the grated Cheddar, half of the chopped ham and half of the chopped jalapeno pepper. Leave a little room around the edges so the ingredients don't fall out when you flip it. Let it cook for about 30 seconds or until golden brown.
  • Add the 2nd corn tortilla and flip the quesadilla using a sturdy wide spatula.
  • Cook, flipping the quesadilla a couple of times, until it is crisp and golden and the cheese has melted lacey at the sides.
  • Remove the quesadilla to a cutting board, cover with foil and let it rest.
  • Fry an egg in the now-empty pan with a little more butter, then using a sharp serrated knife, cut the quesadilla into quarters, placing the egg on top. Top with cilantro and a good shake of your favorite hot sauce or salsa. Then make the 2nd quesadilla.

Notes

Watch these corn tortilla quesadillas closely while you cook them. They’ll toast up quickly. Cover them with foil to keep warm while you fry the eggs.
Tips for Success
  • Make sure you’re purchasing a cooked ham steak. A ham steak labeled “smoked” is cooked.
  • Practice those knife skills. Chop the ham and jalapeno peppers in uniform cubes. This will help the ingredients cook evenly and will give you pride in skill set. And cutting them small will keep them from falling out when flipping the quesadilla.
  • If you want to use oil instead of butter, use a neutral oil with a high smoke point like canola or vegetable. A high smoke point will result in a crispier and easier browned quesadilla. I don’t suggest olive oil.
  • A quality cheese quesadilla needs a good melting cheese. Pepper Jack, Monterey Jack, Cheddar, Muenster and Oaxaca are good choices.
  • For this recipe I used very small chunks of ham and jalapeno, so they warmed well and became hot as the quesadilla cooked. As with omelettes, if using bell peppers, onions, or mushrooms, it’s best to sautee the vegetables before adding to the cheese quesadilla.

Nutrition

Serving: 1quesadilla | Calories: 358kcal | Carbohydrates: 3g | Protein: 22g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 99mg | Sodium: 1133mg | Potassium: 287mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1017IU | Vitamin C: 46mg | Calcium: 311mg | Iron: 1mg

Corn Tortilla Ham and Cheese Quesadillas … They’re What’s For Dinner or Breakfast.

 Honeyed Prosciutto Wrapped Shrimp

By 35 Comments


Butterflied shrimp stuffed with a sliver of Medjool date, wrapped with a slice of  prosciutto then fried. Sprinkled with crumbled blue cheese, chopped chives and a drizzle of honey, Prosciutto Wrapped Shrimp is an easy yet impressive shrimp appetizer.

Prosciutto wrapped shrimp drizzled with honey and chopped chives.

Everything is always better wrapped in bacon. For this recipe, we’re taking a leaner route and using dry cured prosciutto, an Italian ham product.

Prosciutto, known for its salty and savory profile, crisps up beautifully to compliment tender sweet shrimp, for a shrimp appetizer that’s not only sophisticated by satisfying. A drizzle of Honey adds a touch of liquid gold for a show stopping appetizer.

There is just something about a salty savory appetizer drizzled with golden honey. The flavor combination is simply outstanding. Another example of this combination is my appetizer recipe for Pear Blue Cheese Crostini. You need to check that one out.

Shrimp appetizer recipes make a frequent appearance in our house. Why? Because they’re so quick and easy to prepare. And this recipe with shrimp and prosciutto certainly doesn’t disappoint.

Let’s take a look:

Ingredients You’ll Need

Ingredients to make prosciutto wrapped shrimp.
  • Large Shrimp: Deveined, peeled, tails left on or off.
  • Thinly Sliced Prosciutto
  • Crumbled Blue Cheese. Or you can use Gorgonzola. Both are sharp and salty with a strong smell. It’s delightfully funky.
  • Medjool Dates: Medjool dates are a sweet date originally grown in Morocco, but are currently being grown in the United States. They have a rich caramel like flavor, and chewy texture. You can purchase them pitted or with pits. Purchase the pitted to make this recipe an easy fix.
  • Honey
  • Neutral Oil, for frying. Vegetable or canola oil work well here.
  • Honey
  • Chives: For garnish.

Step by Step Instructions, How To Make Prosciutto Wrapped Shrimp, It’s Easy

How to make proscuitto wrapped shrimp.
Frying prosciutto wrapped shrimp in a large frr pan.
  • Step 1: Lay the prepped ingredients on a large cutting board. Place a sliver of Medjool date into the butterflied shrimp. Then wrap the shrimp with a slice of prosciutto.
  • Step 2: Heat the oil in a large fry pan. Fry the wrapped shrimps for about 3-4 minutes per side, or until shrimp are cooked through and prosciutto is crisp.
Prosciutto wrapped shrimp on a white platter drizzled with honey and garnished with chopped chives.
  • Step 3: Place the cooked shrimp on a serving platter. Drizzle with honey, sprinkle on crumbles of blue cheese and garnish with chopped chives.
Is Prosciutto Wrapped Shrimp A Make Ahead Appetizer?

It most certainly can be. Serve this shrimp appetizer right out of the fry pan, or you can make ahead and serve at room temperature. Which makes it a “travel well” appetizer to take to a party.

Does This Appetizer Recipe Need A Dipping Sauce?

I personally think this prosciutto wrapped shrimp has so much flavor that it doesn’t need a dipping sauce at all. But if you’d like, melt some butter and add some garlic powder for a simple sauce. Or mix two tablespoons of Dijon mustard with 1 teaspoon of honey for a Honey Mustard sauce.

Tips For Success

  • Tip: Choose Quality Shrimp: Every Shrimp has a tail, but wild-caught American Shrimp not only has a story rich with flavor, but it’s also about hard-working families who bring us shrimp that tastes like shrimp. Please look for wild caught shrimp rather than farm raised. All-natural, healthy food from the nutrient-rich waters of the Gulf of Mexico and the South Atlantic with superior texture and flavor. Walmart, Sprouts and Whole Foods are good sources.
  • Choose large shrimp. The larger the shrimp, the easier it will be to assemble this appetizer.
  • Don’t over crowd the shrimp in the saucepan. Leave space between the shrimp when frying so air can circulate. If they’re place too close, it will create steam. The prosciutto won’t crisp up as well and the shrimp texture will be compromised.
  • Purchase a dry style of blue cheese. Blue cheese already crumbled and available for purchase in a deli container is a good choice here. Some expensive blue cheeses are very creamy. Save those to make a good homemade Blue Cheese Dressing Recipe.

Storage

  • Store any leftover shrimp in an airtight container in the refrigerator for up to two days. Pop them in the microwave for about 15-30 seconds to take the chill off.

The tender texture of the shrimp, the sweetness of the Medjool date, salty prosciutto, and the strong piquant flavor blue cheese, all drizzled with honey is truly a treat.

One of our favorite fun appetizers is this impressive yet easy Shrimp Wonton Cups recipe. Check that one out.

And if you’re looking for more appetizer ideas, don’t miss my category for Appetizers. You’ll find lots of fun recipes including the most popular on my site for this Smoked Salmon Platter. A recipe from Grand Lake Lodge in Grand Lake, Colorado, it’s a great way to serve smoked salmon.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Prosciutto wrapped shrimp drizzled with honey and chopped chives.
Print Recipe
5 from 1 vote

Honeyed Prosciutto Wrapped Shrimp with Blue Cheese

Butterflied shrimp stuffed with a sliver of Medjool date, wrapped with a slice of  prosciutto then fried. A sprinkle of crumbled blue cheese, some flakes of chive and a drizzle of honey and you've got an easy and impressive shrimp appetizer.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 4
Calories: 308kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons Neutral oil canola or vegetable oil work well here
  • 12 large raw shrimp
  • 6 slices Prosciutto cut in half lengthwise to make 12 slices
  • 6 Medjool dates
  • 2 Tablespoons chives chopped
  • ¼ Cup Blue Cheese crumbled. Or Gorgonzola.
  • 2 Tablespoon honey

Instructions

  • Peel, devein and butterfly the shrimp. You can leave the tails on or remove them.
  • If you purchased pitted dates, remove the pits from and quarter or cut the dates in eights, depending on the size of the shrimp. Stuff a slice of the date inside each shrimp.
  • Cut the prosciutto in half length wise and wrap a slice around the body of each shrimp.
  • Heat the oil over medium high heat. Sautee the shrimp for about 2 minutes per side, or until the prosciutto is crisp and the shrimp are cooked through.
  • To serve, arrange shrimp on a serving plater, sprinkle with blue cheese, chives and drizzle with honey.

Notes

Tips for Success:
  • Choose Quality Shrimp: Every Shrimp has a tail, but wild-caught American Shrimp not only has a story rich with flavor, but it’s also about hard-working families who bring us shrimp that tastes like shrimp. Please look for wild caught shrimp rather than farm raised. All-natural, healthy food from the nutrient-rich waters of the Gulf of Mexico and the South Atlantic with superior texture and flavor. Walmart, Sprouts and Whole Foods are good sources.
  • Choose large shrimp. The larger the shrimp, the easier it will be to assemble this appetizer.
  • Don’t over crowd the shrimp in the saucepan. Leave space between the shrimp when frying so air can circulate. If they’re place too close, it will create steam. The prosciutto won’t crisp up as well and the shrimp texture will be compromised.
  • Purchase a dry style of blue cheese. Blue cheese already crumbled and available for purchase in a deli container is a good choice here. Some expensive blue cheeses are very creamy. Save those to make a good homemade Blue Cheese Dressing Recipe.

Nutrition

Serving: 12g | Calories: 308kcal | Carbohydrates: 32g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 22mg | Sodium: 257mg | Potassium: 327mg | Fiber: 2g | Sugar: 28g | Vitamin A: 192IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg

Thanks to the American Shrimp Processors Association for sponsoring my writing! When making the decision to cook with shrimp, be sure to check the sourcing. Shrimp purchased from a retailer should proudly state “wild-caught” or “wild American shrimp.” For a list of retailers, please visit www.americanshrimp.com.

Wild Caught American Shrimp

Pappas Bros Shrimp Remoulade

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This Shrimp Remoulade Recipe starts with a unique breading of flour and corn meal. Shrimp is then butterflied, breaded, then pan-fried. Served with this amazing creamy zesty remoulade sauce, this recipe has just propelled itself into first place as our favorite shrimp appetizer. It’s a winner!

Breaded shrimp with shrimp remoulade sauce.

Where Did I Learn To Make Shrimp Remoulade?

When Wine Spectator Magazine prints a feature article about food and recipes from distinguished restauranteurs and renowned chefs, one should sit up and take notice. Their article featuring this Shrimp Remoulade recipe caught my attention and I knew I had to make this one in my own kitchen.

This shrimp remoulade recipe comes from third generation Greek-American Pappas brothers. A family of entrepreneurs, who has settled in Texas and currently own 85 restaurants in seven states. The closest for us here in South Denver is Pappadeaux.

What Is Remoulade Sauce?

Remoulade sauce is a traditional French sauce which can include a variety of ingredients such as capers, pickles, horseradish, mustard and even garlic. There are many flavor versions, but all remoulade’s begin with mayonnaise or oil. Cajuns and Creoles have popularized the sauce in Louisiana and beyond and have strongly influenced the basic recipe.

Remoulade sauce served with fried shrimp makes a wonderful appetizer, or, served with a salad, a light dinner.

Remoulade sauce can also be served with fried gulf oysters, as a sauce on po’boy sandwiches, or with crab cakes.

I first enjoyed remoulade as a dressing for a Paul Prudhomme Shrimp Remoulade Salad from one of his cookbooks. Incredible with flavor, on my first visit to New Orleans, I simply had to order it in every restaurant we visited. And every version was different but addictive with flavor.

Shrimp remoulade is easy to make and wonderful way to enjoy remoulade sauce. Let’s take a look at this Texas inspired version which starts with a unique flour and cornmeal breading.

The end result is an amazing seafood appetizer.

Ingredients To Make Shrimp Remoulade

Ingredients to make Shrimp Remoulade
  • One pound large shrimp.
  • Capers, either salted or in brine
  • Dried Thyme
  • Spicy Cajun or stone-ground mustard
  • Neutral oil, Canola or vegetable oil will work well here.
  • Catsup
  • Yellow onion
  • Mayonnaise
  • Flour and Cornmeal: Adding cornmeal to the breading process adds a pleasant crunch to the fried shrimp.
  • Seasonings: Red chile flakes, paprika, Kosher salt, freshly ground pepper and garlic powder.
  • Lemons

Step By Step Instructions, It’s Easy

Making breading for shrimp remoulade.
Breading shrimp to make shrimp remoulade.
  • Step 1: Make The Breading: Place flour, corn meal, salt, black pepper, garlic powder, paprika and ground red pepper in a large mixing bowl and whisk to thoroughly blend.
  • Step 2: Place the shrimp in the bowl and toss well to coat.
Frying shrimp to make shrimp remoulade.
Making remoulade sauce.
  • Step 3: Heat ½ cup oil in a fry pan. Once the oil is hot, place the shrimp in the pan and fry for 2 – 3 minutes per side, or until shrimp are cooked through.
  • Step 4: Place mayonnaise, ketchup, mustard, capers, onion, parsley, thyme and juice of ½ lemon in a mixing bowl. Whisk until thoroughly combined. Season with salt and pepper.

Tips For Success

  • Don’t over crowd the shrimp in the fry pan. Leave space between them so air can circulate. If they’re too close together and touching, this will create steam and compromise the crunch factor of the breading.
  • Shrimp: Choose quality shrimp. Wild caught American shrimp is preferred. And large or jumbo shrimp will be best for dipping.
Fried Shrimp Remoulade.

Shrimp remoulade is a classic New Orleans recipe. I hope you give this one a try. It’s easy and it’s crowd pleasing.

Serve shrimp remoulade with a Louisiana themed Cajun Salad.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Fried Shrimp Remoulade.
Print Recipe
4.67 from 3 votes

Pappas Bros Shrimp Remoulade

Shrimp with Remoulade Sauce, a wonderful appetizer recipe.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Appetizer Recipes
Cuisine: French
Servings: 6
Calories: 492kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound large shrimp shelled, deveined and butterflied, tails intack for dipping
  • For the Breading:
  • 1 Cup flour
  • 1 Cup corn meal
  • 1 Tablespoons Kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon red pepper flakes
  • ½ Cup Oil for frying Canola or vegetable
  • For the Remoulade
  • ½ Cup mayonnaise
  • 2 Tablespoons ketchup
  • 1 Tablespoon spicy Cajun mustard
  • 1 Tablespoon capers chopped
  • 1 Tablespoon yellow onion grated
  • 1 teaspoon dried thyme
  • 2 lemons for juice and serving
  • 1 Tablespoon parsley rough chopped

Instructions

  • For the shrimp:
  • Place flour, corn flour, salt, black pepper, garlic powder, paprika and ground red pepper in a large mixing bowl and whisk to thoroughly blend.
  • Heat ½ C. oil in a fry pan, preferably cast iron, until oil is hot.
  • Dredge shrimp in seasoned flour, making sure they are covered good.
  • Fry for about 2 minutes per side or until golden and cooked through.
  • Drain on paper towels.
  • For the remoulade:
  • Place mayonnaise, ketchup, whole-grain mustard, capers, onion, parsley, thyme and juice of ½ lemon in a mixing bowl. Whisk until thoroughly combined. Season with salt and pepper.
  • Pile shrimp on a plate, serve next to a bowl of remoulade. Sprinkle all with parsley and serve with lemon wedges

Notes

Tips for success: 
  • Don’t over crowd the shrimp in the fry pan. Leave space between them so air can circulate. If they’re too close together and touching, this will create steam and compromise the crunch factor of the breading.
  • Shrimp: Choose quality shrimp. Wild caught American shrimp is preferred. And large or jumbo shrimp will be best for dipping.

Nutrition

Calories: 492kcal | Carbohydrates: 41g | Protein: 6g | Fat: 35g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 1397mg | Potassium: 208mg | Fiber: 5g | Sugar: 3g | Vitamin A: 327IU | Vitamin C: 20mg | Calcium: 27mg | Iron: 3mg

Shrimp Remoulade …It’s What’s for an Appetizer

This recipe was first publishes June of 2012, and updated January 2024 with better instructions and step by step instructions.