For Foodie Friday, sponsored by Michael at Designs by Gollum, Mexican cuisine is the theme of the day! Check out Michael's site for all kinds of food and design ideas (as well as her great sense of humor), and to check out everyone else's contributions to FF.
I opted for Shrimp Quesadillas. Easy and delicious. I peeled and deveined about 1/2 pound of shrimp, and cooked them in boiling water for about 2 minutes, then removed them to a bowl of 
ice water to stop the cooking process. I squeezed 2 limes over the shrimp (sliced in half lenthwise) and added 1/4 cup of chopped cilantro, 4 green onions (chopped), and a sprinkling of chipotle chili powder and let the shrimp marinate for about 20 minutes. Then I heated up a small non-stick skillet and placed a flour tortilla in the hot skillet, flipping several times, until the tortilla was toasted and slightly puffed on both sides. I removed that tortilla and placed a second tortilla in the skillet, cooking on both sides until the tortilla is cooked. I sprinkled about 1/3 cup of shredded pepper jack cheese over the tortilla in the pan, placed the shrimp over the cheese, 
and scattered a little more cilantro & green onions over the shrimp, topping it all with the other cooked tortilla. Once the cheese melts, flip the whole thing over (I used 2 spatulas) to reheat the other side for a minute. Then remove to a cutting board and slice in sixths. Top with sour cream, sliced avocado, a dollop of salsa, more green onions & cilantro, and squeezed a little lime over the whole thing. It was sooo good.... I had two! Yikes! (but good!)
ice water to stop the cooking process. I squeezed 2 limes over the shrimp (sliced in half lenthwise) and added 1/4 cup of chopped cilantro, 4 green onions (chopped), and a sprinkling of chipotle chili powder and let the shrimp marinate for about 20 minutes. Then I heated up a small non-stick skillet and placed a flour tortilla in the hot skillet, flipping several times, until the tortilla was toasted and slightly puffed on both sides. I removed that tortilla and placed a second tortilla in the skillet, cooking on both sides until the tortilla is cooked. I sprinkled about 1/3 cup of shredded pepper jack cheese over the tortilla in the pan, placed the shrimp over the cheese, 
and scattered a little more cilantro & green onions over the shrimp, topping it all with the other cooked tortilla. Once the cheese melts, flip the whole thing over (I used 2 spatulas) to reheat the other side for a minute. Then remove to a cutting board and slice in sixths. Top with sour cream, sliced avocado, a dollop of salsa, more green onions & cilantro, and squeezed a little lime over the whole thing. It was sooo good.... I had two! Yikes! (but good!)
This looks so good! I love shrimp and cilantro! We eat Quesadillas a lot and this is a terrific variation!
ReplyDeleteLori, Great looking dinner. Mexican is a favourite here.
ReplyDeleteWho doesn't like a good cheesy quesadilla?? This looks great!!!!
ReplyDeleteLooks good, Lori..Same thing on my table last night, but with chicken and maracas. :)
ReplyDeleteI love shrimp Lori! This is one recipe I'll be enjoying! Mmmm...
ReplyDelete