Monday, May 9, 2016

Shrimp Quesadillas

On those occasions when the Brave Astronaut Clan visits a Mexican restaurant, I will often order the fajitas with shrimp.  When we order Chinese, I almost always order shrimp with broccoli.  I like shrimp - and recently we've learned that so does LBA.  SoBA, not so much.  But he does like quesadillas.  Maybe I can sneak these past him.  Recipe from my culinary love, The Pioneer Woman

Quesadillas de Camarones
September 29, 2009
Prep Time: 15 Minutes
Difficulty: Easy
Cook Time: 20 Minutes
Servings: 6 Servings

  • Flour Tortillas 
  • 12 whole Large Shrimp, Peeled And Deveined 
  • 8 ounces, fluid Mexican Red Sauce 
  • 1 whole Large Onion 
  • 1 whole Red Bell Pepper 
  • 1 whole Green Bell Pepper 
  • 2 cups Cheese, Grated (Monterey Jack Is Best) 
  • 2 Tablespoons Olive Oil 
  • Salt To Taste 


Pour red sauce over shrimp. Set aside.

Chop vegetables into large pieces. Heat skillet over high heat and add olive oil. Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.

Return skillet to high heat, then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque. Add in a little water if the sauce gets dry. Remove from skillet and chop into bite-size pieces.

In a separate skillet, heat butter. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry.

Remove from skillet and slice into wedges. Serve with rice, beans, salsa, sour cream, guacamole—whatever you’d like!

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