Thursday, April 16, 2009
Here's an old favorite I haven't made in awhile: Shrimp Quesadillas. I first found this recipe over at Closet Cooking, an awesome place to find yummy recipes and drool-inspiring photos. Since I always keep frozen shrimp around, this is a quick, easy and delicious meal I can whip up in minutes. I'm usually too hungry to let the shrimp marinate as long as I should so I can testify that they are still quite yummy even if you can't make wait the whole 30 minutes. :-)
Recipe from Kevin at Closet Cooking
1/4 pound shrimp (shelled and de-veined)
1 lime (juice and zest)
1 jalapeno (chopped)
1 green onion (chopped)
1 handful cilantro (chopped)
1/2 teaspoon cumin (toasted and ground)
salt and pepper to taste
2 flour tortillas
a touch of butter (or oil)
1/2 cup shredded cheese (Monterey Jack or Cheddar etc.)
1 avocado (sliced)
1 tablespoon sour cream
1. Cook the shrimp in boiling water, about 1-3 minutes.
2. Rinse the shrimp in cold water to stop the cooking.
3. Mix the lime juice, zest, jalapeno, green onion, cilantro cumin, salt and pepper in a bowl.
4. Add the shrimp and marinate for 10-30 minutes.
5. Melt the butter (or oil) in a pan.
6. Place a tortilla in the pan and rub it around in the butter to coat.
7. Heat the tortilla until air pockets form in it flipping a few times.
8. Repeat 5-7 for the second tortilla and leave it in the pan.
9. Drain the liquid from the shrimp and place the mixture on the tortilla in the pan.
10. Place the cheese on and then top with the other tortilla.
11. Cook the quesadilla until golden brown on both sides and the cheese is melted flipping once. (You can place a plate on top of the quesadilla in the pan and then flip it onto the plate and slide it from the plate back into the pan to easily flip it without loosing the contents.)