Sunday, July 11, 2010
I got the original recipe from Simply Recipes but have made a few changes (check out original recipe here), Kevin and I really like these! Only make what you will eat because the shrimp is in a marinade and will get tough if they marinade too long. This recipe is for one serving so double or quadruple as needed. Very easy and delicious! Serve with avocado (guacamole) and sour cream. Great for a summer lunch or a light dinner.
1/4 pound of medium-small frozen shrimp, peeled and deveined (I used medium shrimp and thought they were too thick so I cut all the shrimp right done the middle so that the shrimp would be flat in the quesadilla, this worked great)
2 Tablespoons lime juice
1/4 jalapeno, finely minced
sprinkle of chili powder
1 Tbsp chopped green onion
1 Tbsp chopped fresh cilantro
Salt and pepper
2 medium-sized flour tortillas
1/2 cup shredded monterey Jack cheese
avocado or guacamole
dollop of sour cream
1. Defrost shrimp. (I like to rinse shrimp with cold water.)
2. Place shrimp in a bowl. Add lime, jalapeno, a sprinkle of chili powder, green onion, and cilantro. Sprinkle with salt and pepper. Let marinate for 10 to 30 minutes. Strain out the lime juice.
3. Heat a non-stick skillet on medium high. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula. Place one flour tortilla on the skillet. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla. Remove the tortilla and repeat with the second tortilla. Leave the second tortilla in the pan and reduce the heat to medium.
4. Sprinkle the tortilla with the grated cheese. Distribute the shrimp mixture on top of the cheese. Place the other tortilla on top. Using two spatulas (one to hold the top in place) flip the quesadilla over when the bottom tortilla is nicely toasted and the cheese has begun to melt. Remove the quesadilla from the pan when the now bottom tortilla has toasted sufficiently.
You can also use just one tortilla instead of two, and fold the tortilla over itself like an omelette. (This is the method that I like to use, so much easier than trying to flip) Then repeat to make other half.
5. Cut in half and cut half in threes, six pieces total. A pizza cutter works well for this. Place on a serving plate. Serve with avocado and sour cream.
Serves one (If making more than one just put finished quesadillas in a warm oven while making the others.