Time to make shrimp quesadillas.
They're quick and easy,
boast a lot of colors, textures, and flavors,
they're quite palatable,
and I usually have all the ingredients on hand,
so a shrimp dish is no further than a thaw away.
I always have the basics:
flour tortillas,
shrimp (always lots of packages frozen)
cheeses (another staple)
roasted red peppers
I had a jar of roasted peppers,
but you can always blacken your own over an open flame,
then dunk it in ice water
and rub the charred skin off it.
Slice/chop. It's ready to eat.
If you start making these,
you'll find
lots of other ingredients to use.
Onions, sautéed mushrooms,
red onion, peperoncini.
You could forgo the shrimp
and use chicken or pork or beef.
All up to you.
Here's how to make shrimp quesadillas.
Get this much of everything.
I have:
Left cutting board:
boiled shrimp
bunch of spinach
orange for zesting
flour tortillas
Right cutting board:
grated mozzarella
smoked red pepper
chopped onion
sliced jalapeno
chopped cilantro
Now, let's make a quesdilla:
Put a layer of cheese on the bottom half of a tortilla.
The cheese is the glue
that holds everything together.
Layer spinach and shrimp.
(Stem those spinach leaves.)
Add some sliced jalapenos.
The heat (capsaicin) in jalapenos
is in the white ribs or spongy membranes
(where the seeds attach),
so you can control the level of bite you want.
As you can see, I like the bite.
Drop in some roasted red pepper strips.
Layer the top with more grated cheese.
Gotta glue down the top.
And some orange zest.
Fold over top of quesadilla.
And squish down.
Heat thin layer of oil in medium skillet to 350° - 375°.
Place in quesadillas, one at a time.
Press top halves down over filling.
Lightly brown first side, then turn over and brown the other.
The cheese gets meltymelty and holds it all together.
Just takes 2-3 minutes each side.
Place on rack to drain.
Serve with fresh salsa and cilantro.
Maybe grate some orange zest over top for a citrusy kick.
Enjoy.
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