Tuesday, October 17, 2023

Shrimp. And More Shrimp. In The Form Of Shrimp Quesadillas.

 I've always got shrimp on hand.  We buy about 50 pounds off and on throughout the fall (gotta stay ahead of the hurricanes) and stock up for the year.  So, this time of year, we're eating shrimp a lot, to clean out the freezer and get ready for more.

Today, I made a garlic shrimp and snow pea stir-fry for lunch, then used some of the extra to make some shrimp and spinach quesadillas.

And they were all good!

For the shrimp:
Couple dozen large shrimp, peeled and de-tracted  (I say de-tracted, not de-veined, because that black line running down the back of the shrimp is not a vein.  It's the intestinal tract.)
3 TB butter (I always use unsalted.)
4-5 cloves garlic, finely chopped  (More if you like.)
Old Bay seasoning
big handful of snowpeas
2-3 chopped scallions
chopped parsley (about 1/4 cup)

I melted the butter in a large, hot skillet until foamy and almost browning (That gives you a nice nutty flavor, but don't let the butter burn.), then added the shrimp. Sprinkle on the Old Bay - about 1/2 teaspoon. After about 30 seconds, I added in the snow peas and sprinkled a little sugar on them (Maybe a teaspoon.)  After a minute I added the garlic and turned the shrimp on the other side. Cook for another minute.  Pour in a few tablespoons of sherry and let it steam.  Swish everything around, scraping up the goodie bits in the bottom of the pan. (That's where the flavor is.)  Stir in the scallions and parsley.  Remove from heat.

You can eat this just as it is or serve it on a bed of rice.

I decided to take this to the next level and make shrimp quesadillas.

Shrimp Quesadillas
I used 6-inch flour tortilla for these.
Place a layer of grated smoked Gruyère cheese on the entire tortilla, then top half the tortilla with stemmed spinach leaves.  Place some onion slices and maybe 6 shrimp on top of the spinach, and a little more grated cheese won’t hurt.  Fold in half and place in medium hot skillet with sizzling butter, pressing down on top of tortilla to keep it together.  Cook one side until golden brown, then turn over and brown the other side.

Cheese layer on bottom, then spinach, onion, shrimp, more cheese.

Fold over and sauté in butter until tortilla is golden brown and cheese melted.



Anonymous said...

Thanks for all the tidbits to help!

Rosie Hawthorne said...

Thanks for reading!