New This Month

Grilled Ancho Shrimp Filling

Use this quesadilla filling with mild Monterey Jack cheese and our Mango and Roasted Yellow Pepper Salsa.

  • Yield: Makes about 3 cups

Photography: Lisa Hubbard

Source: Martha Stewart Living, May 2000


  • 3/4 pound medium shrimp
  • 1 tablespoon ancho-chile powder
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons canola oil
  • 2 teaspoons salt


  1. Peel and devein shrimp. Place in a small bowl with ancho-chile powder, cayenne, and oil, and stir until well coated.

  2. Cover; chill 30 minutes. Heat a grill or broiler. Salt shrimp, and cook 2 to 3 minutes on each side, until cooked through.

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