Blackened Shrimp Quesadillas Recipe Recipe For Chili

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BLACKENED SHRIMP



Blackened Shrimp image

A very simple recipe for blackened shrimp using my blackened seasoning. If you don't eat them straight out the pan, they're very good dipped in garlic brown butter or cocktail sauce.

Provided by The Grazing Glutton

Categories     Seafood     Shellfish     Shrimp

Time 7m

Yield 2

Number Of Ingredients 4

12 ounces raw shrimp (26 to 30 count), peeled and deveined
1 teaspoon Cajun blackened seasoning, or to taste
1 tablespoon olive oil
1 tablespoon unsalted butter

Steps:

  • Place shrimp in a bowl. Season with blackened seasoning.
  • Heat olive oil and butter in a skillet over medium-high heat. Cook shrimp until opaque, about 1 minute per side.

Nutrition Facts : Calories 243.5 calories, Carbohydrate 0.6 g, Cholesterol 270.7 mg, Fat 14 g, Fiber 0.1 g, Protein 27.6 g, SaturatedFat 5 g, Sodium 531.4 mg

BLACKENED SHRIMP STROGANOFF



Blackened Shrimp Stroganoff image

This recipe is a definite winner. Especially if all the ingredients appeal to you. I've gotten many bravos for this recipe. I hope your family and friends enjoy this recipe as much as mine do. I've subbed frozen green peas for the roasted red bell peppers.

Provided by Linda Johnson

Categories     Main Dish Recipes     Pasta     Shrimp

Time 1h

Yield 4

Number Of Ingredients 13

1 pound fresh shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon Cajun seasoning
6 ounces fettuccini pasta
1 tablespoon butter
3 cups fresh mushrooms, sliced
1 tablespoon chopped shallots
⅔ cup chicken broth
½ cup sour cream
1 tablespoon cornstarch
1 cup chicken broth
1 (7 ounce) jar roasted red bell peppers
1 tablespoon drained capers

Steps:

  • Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender. Remove from pan. Add shrimp cook until shrimp turn pink about 2 to 3 minutes. Remove from pan. Add 2/3 cup chicken broth to pan, and bring to a boil. Cook, uncovered, until reduced to 1/4 cup (2 to 3 minutes).
  • In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir into reduced chicken broth in the frying pan. Cook and stir until thick and bubbly. Cook 1 minute more. Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. Serve over pasta.

Nutrition Facts : Calories 440.2 calories, Carbohydrate 41.4 g, Cholesterol 194.9 mg, Fat 16.1 g, Fiber 2.7 g, Protein 33.1 g, SaturatedFat 6.7 g, Sodium 1207.6 mg, Sugar 4.5 g

GRAIN BOWL WITH BLACKENED SHRIMP, AVOCADO, AND BLACK BEANS



Grain Bowl with Blackened Shrimp, Avocado, and Black Beans image

This blackened shrimp salad bowl is big and bold in flavor and makes for a low-calorie meal packed with shrimp, brown rice, corn, crisp bell pepper, black beans, and avocado. Easy to create with ingredients you probably already have in your kitchen/pantry. If you prefer to serve burrito-style, just heat up some flour tortillas and wrap it all up. Either way, it's delish!

Provided by Sahara B

Categories     Main Dish Recipes     Bowls

Time 1h10m

Yield 4

Number Of Ingredients 25

1 ⅛ cups water
½ cup dirty rice mix (such as Zatarain's® Dirty Brown Rice)
1 pound large shrimp, peeled and deveined
1 tablespoon chili powder
2 teaspoons paprika
1 ½ teaspoons cumin
1 teaspoon onion powder
1 teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons olive oil
1 (15 ounce) can corn, drained
1 red bell pepper, diced
¼ cup chopped fresh cilantro
1 lime, juiced
1 tablespoon olive oil
1 avocado
¼ cup chopped fresh cilantro
¼ cup plain Greek yogurt (such as Chobani®)
1 clove garlic
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
1 (15 ounce) can black beans, drained
1 avocado, sliced
1 lime, cut into wedges

Steps:

  • Combine water and dirty rice mix in a saucepan and bring to a boil. Reduce heat to low and cover. Cook until water is absorbed, about 45 minutes. Remove from heat and let stand 5 minutes. Fluff rice with a fork and set aside until needed.
  • While rice is cooking, combine shrimp, chili powder, paprika, cumin, onion powder, salt, and black pepper in a bowl.
  • Heat oil in a medium cast iron skillet over medium-high heat. Add shrimp and cook until no longer pink, about 2 minutes per side.
  • Mix corn, red bell pepper, cilantro, lime juice, and olive oil together in a bowl to make corn salad.
  • Combine avocado, cilantro, yogurt, garlic, olive oil, salt, and black pepper in a food processor. Pulse until dressing is smooth.
  • Assemble bowls by dividing cooked rice, cooked shrimp, corn salad, black beans, and sliced avocado evenly. Drizzle with dressing and garnish with lime wedges.

Nutrition Facts : Calories 695.7 calories, Carbohydrate 61.8 g, Cholesterol 175.4 mg, Fat 39.3 g, Fiber 18.6 g, Protein 32.5 g, SaturatedFat 6.2 g, Sodium 2032.1 mg, Sugar 6.4 g

SHRIMP QUESADILLAS



Shrimp Quesadillas image

Provided by Layla

Time 15m

Number Of Ingredients 8

1 pound uncooked medium shrimp (peeled and deveined)
1 tablespoon olive oil
1/2 cup onion (chopped)
1/2 cup bell pepper (chopped)
2 cloves garlic (minced)
2 tablespoons taco seasoning
1-2 cups melting cheese (mozzarella, cheddar, Mexican blend or Monterey Jack)
6-8 Medium flour tortillas

Steps:

  • Heat 1 tablespoon oil in a large skillet or pan. Add the chopped onion, bell pepper, and garlic to the pan. Cook for 1 minute or until tender.
  • Add the shrimp and taco seasoning and cook for another 1-2 minutes or until shrimp begins to turn pink.
  • Transfer the mixture to a bowl and rinse and whip down the pan with a paper towel. Return the pan to the heat and spray cooking spray or brush with about 1 teaspoon vegetable oil.
  • Place a tortilla in the pan and sprinkle cheese on one side of the tortilla. Spoon about 5-6 shrimp or enough to cover with another sprinkle of cheese. Fold tortilla in half. Cook for 2-3 minutes on each side or until golden and crispy. Repeat for reaming tortillas.
  • Serve with Sour cream, salsa, or guacamole.

CHILE-LIME SHRIMP QUESADILLAS



Chile-Lime Shrimp Quesadillas image

Try these simple and delicious shrimp quesadillas that include the unbeatable flavor combo of cilantro, lime, chili and pepper jack cheese.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 8 servings

Number Of Ingredients 9

1 lb. frozen cooked cleaned medium shrimp, thawed
1/4 cup chopped fresh cilantro
1/4 cup lime juice
1/2 tsp. garlic powder
1 tsp. chili powder
1 cup frozen corn, thawed
1 red pepper, cut into thin strips
8 flour tortillas (6 inch)
1 pkg. (8 oz.) KRAFT Shredded Pepper Jack Cheese

Steps:

  • Combine first 5 ingredients; set aside.
  • Heat large skillet sprayed with cooking spray on medium heat. Add corn and peppers; cook and stir 3 to 5 min. or until peppers are crisp-tender. Stir in shrimp mixture; cook 2 min. or until heated through, stirring frequently. Spoon onto tortillas; top with cheese. Fold in half.
  • Wipe out skillet with paper towels; spray with cooking spray. Add quesadillas, in batches; cook 3 to 4 min. or until golden brown on both sides, turning after 2 min.

Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 150 mg, Sodium 940 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 2 g, Protein 22 g

SUPER QUICK SHRIMP & GREEN CHILI QUESADILLAS



Super Quick Shrimp & Green Chili Quesadillas image

If I am really short on time, I head to the grocery store for prepared guacamole. Swap in shredded rotisserie chicken for shrimp for another fun option. -Angie Ressa, Cheney, Washington

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 4 servings (1/2 cup guacamole).

Number Of Ingredients 8

1-3/4 cups shredded cheddar cheese
1 cup peeled and deveined cooked small shrimp
1 can (4 ounces) chopped green chilies, drained
2 green onions, thinly sliced
8 flour tortillas (8 inches)
1 medium ripe avocado, peeled and pitted
2 tablespoons salsa
1/4 teaspoon garlic salt

Steps:

  • In a bowl, combine the cheese, shrimp, green chilies and green onions. Place half of the tortillas on a greased griddle; sprinkle with cheese mixture. Top with remaining tortillas. Cook over medium heat for 1-2 minutes on each side or until golden brown and cheese is melted., Meanwhile, in a small bowl, mash avocado with salsa and garlic salt. Serve with quesadillas.

Nutrition Facts : Calories 676 calories, Fat 30g fat (12g saturated fat), Cholesterol 178mg cholesterol, Sodium 1186mg sodium, Carbohydrate 62g carbohydrate (1g sugars, Fiber 6g fiber), Protein 38g protein.

SHRIMP QUESADILLAS



Shrimp Quesadillas image

Spicy quesadillas with a fajita-style shrimp filling. Garnish with chopped cilantro and serve with sour cream.

Provided by DanaV

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 13

2 tablespoons vegetable oil
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 pound uncooked medium shrimp, peeled and deveined
1 jalapeno pepper, seeded and minced
1 lime, juiced
1 teaspoon vegetable oil, or as needed
6 large flour tortillas
3 cups shredded Mexican cheese blend, divided

Steps:

  • Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper, and green bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes.
  • Stir salt, cumin, and chili powder into onion and bell peppers.
  • Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.
  • Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.
  • Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.
  • Place a tortilla in the hot oil. Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half.
  • Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

Nutrition Facts : Calories 753.1 calories, Carbohydrate 67.8 g, Cholesterol 179.7 mg, Fat 36.9 g, Fiber 5.2 g, Protein 37.9 g, SaturatedFat 18.3 g, Sodium 1788.4 mg, Sugar 4.6 g

SHRIMP AND TOMATILLO QUESADILLAS



Shrimp and Tomatillo Quesadillas image

Great combination of flavors! If you are short on time, you can put these together very quickly by using jarred roasted red peppers and precooked shrimp. From Bon Appetit.

Provided by GaylaJ

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 red bell peppers
1 lb uncooked medium shrimp, peeled and deveined
1 tablespoon vegetable oil, plus
extra vegetable oil, for brushing tortillas
6 9-inch flour tortillas or 6 10-inch flour tortillas
3/4 cup chopped fresh cilantro
2 cups packed grated jalapeno jack cheese
1 cup packed grated sharp cheddar cheese
6 medium tomatillos, husked and thinly sliced

Steps:

  • Char bell peppers over gas flame or in broiler until blackened on all sides.
  • Remove from heat, enclose in paper bag and let stand 10 minutes.
  • Peel and seed, then cut into 1/4-inch strips.
  • Set aside.
  • Preheat broiler.
  • Toss shrimp with 1 tablespoon oil and place on baking sheet.
  • Broil shrimp until just opaque in center, about 2 minutes.
  • Cut shrimp in half lengthwise.
  • Set aside.
  • Preheat oven to 400°F Brush 2 baking sheets with oil.
  • Place 2 tortillas on 1 baking sheet.
  • Place 1 tortilla on second baking sheet.
  • Sprinkle 1/4 cup chopped cilantro over each tortilla, then 1/3 cup Monterey Jack cheese and 1/3 cup cheddar cheese.
  • Arrange 8 tomatillo slices atop cheese on each tortilla, then bell pepper strips and shrimp, dividing equally.
  • Sprinkle remaining 1 cup Monterey Jack cheese over shrimp on each tortilla, dividing equally.
  • Top with remaining 3 tortillas, pressing lightly to adhere.
  • Brush tops of tortillas with oil.
  • Bake quesadillas until cheese melts and tortillas are crisp, about 10 minutes.
  • Cut each quesadilla into 6 wedges and serve.

Nutrition Facts : Calories 338.4, Fat 21.7, SaturatedFat 11.8, Cholesterol 168.5, Sodium 433.1, Carbohydrate 5.6, Fiber 1.5, Sugar 3.3, Protein 30.1

SHRIMP AND TOMATILLO QUESADILLAS



Shrimp and Tomatillo Quesadillas image

Categories     Cheese     Herb     Vegetable     Appetizer     Broil     Shrimp     Fall     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 9

2 red bell peppers
1 pound uncooked medium shrimp, peeled, deveined
1 tablespoon vegetable oil
Vegetable oil
6 9- to 10-inch-diameter flour tortillas
3/4 cup chopped fresh cilantro
2 cups (packed) grated Monterey Jack cheese with jalapeños (about 8 ounces)
1 cup (packed) grated sharp cheddar cheese (about 4 ounces)
6 medium tomatillos , husked, thinly sliced

Steps:

  • Char bell peppers over gas flame or in broiler until blackened on all sides. Remove from heat. Enclose peppers in paper bag. Let stand 10 minutes. Peel and seed peppers. Cut into 1/4-inch-thick strips. Set aside.
  • Preheat broiler. Toss shrimp with 1 tablespoon oil. Place on baking sheet. Broil shrimp until just opaque in center, about 2 minutes. Cut shrimp lengthwise in half. Transfer to bowl.
  • Preheat oven to 400°F. Brush 2 baking sheets with oil. Place 2 tortillas on 1 prepared baking sheet. Place 1 tortilla on second prepared baking sheet. Sprinkle 1/4 cup chopped cilantro over each tortilla, then 1/3 cup Monterey Jack cheese and 1/3 cup cheddar cheese. Arrange 8 tomatillo slices atop cheese on each tortilla, then bell pepper strips and shrimp, dividing equally. Sprinkle remaining 1 cup Monterey Jack cheese over shrimp on each tortilla, dividing equally. Top with remaining 3 tortillas, pressing lightly to adhere. Brush tops of tortillas with oil. Bake quesadillas until cheese melts and tortillas are crisp, about 10 minutes.
  • Cut each quesadilla into 6 wedges and serve.

CRUNCHY SWEET BLACKENED SHRIMP



Crunchy Sweet Blackened Shrimp image

My mom and co-workers love when I make this and share. You can make as much or as little as you want and add or reduce ingredients as you see fit for your taste. It's the butter, balsamic vinegar, and honey that makes this blackened shrimp dish! Serve with rice or over fettuccine Alfredo.

Provided by Anonymous

Categories     Seafood     Shellfish     Shrimp

Time 20m

Yield 4

Number Of Ingredients 9

3 tablespoons butter
1 (16 ounce) package frozen shrimp, deveined and tails removed, thawed
¼ cup honey
⅛ cup balsamic vinegar
1 teaspoon ground mustard
1 teaspoon dried dill
1 teaspoon dried basil
1 pinch cayenne pepper
salt and ground black pepper to taste

Steps:

  • Melt butter in a frying pan over high heat. Add shrimp, honey, balsamic vinegar, mustard, dill, basil, and cayenne. Stir and season with salt and pepper. Cook until honey and balsamic vinegar start to bubble, about 5 minutes. Cover with a lid; cook, stirring occasionally, until liquid is completely reduced and shrimp are blackened in spots, about 10 minutes.

Nutrition Facts : Calories 271.5 calories, Carbohydrate 20.1 g, Cholesterol 195.4 mg, Fat 10.9 g, Fiber 0.2 g, Protein 23.6 g, SaturatedFat 5.8 g, Sodium 271.5 mg, Sugar 18.5 g

BLACKENED SHRIMP AND WHITE BEAN CHILI



Blackened Shrimp and White Bean Chili image

This came from a chili cookbook. If you want it hotter, leave in some of the chile seeds. It calls for some dried herbs, but I prefer to use double the amount of fresh.

Provided by melissam9

Categories     Beans

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 19

3/4 lb dried great northern beans
6 tablespoons olive oil
4 fresh green anaheim chilies, stemmed, coarsely chopped, with seeds
2 fresh red serrano chilies, stemmed, seeded & coarsely chopped
1 fresh jalapeno chile, stemmed, seeded & coarsely chopped
2 medium garlic cloves, finely chopped
1 medium onion, finely chopped
4 cups chicken broth
1 -2 tomatillo, coarsely chopped
1 tablespoon dried oregano
1/2 tablespoon dried basil
1 teaspoon dried thyme
1 bay leaf
1/2 tablespoon salt
1 teaspoon white pepper
1/4 cup unsalted butter, melted
1 tablespoon medium hot pure chile powder
1 tablespoon sweet paprika
1 1/2 lbs medium shrimp, shelled and deveined

Steps:

  • In a large saucepan cover beans with cold water. Bring to a boil over high heat. Boil briskly 5 minutes then remove from heat and let soak 1 hour.
  • Drain and rinse under cold running water. Set beans aside.
  • In saucepan, heat 4 Tbsp of olive oil over medium heat.
  • Add chiles, garlic and onion and saute until onion is transparent 5-6 minutes.
  • Add drained beans, broth, tomatillos, oregano, basil, thyme, bay leaf, salt & pepper, bring to a boil.
  • Reduce heat and simmer, covered until beans are tender about 1 1/2 hours adding a little water if necessary to keep beans barely covered.
  • About 1/2 hour before beans are done, stir together 1/2 of butter with chili powder and paprika.
  • Rub butter mixture evenly over shrimp.
  • When beans are done, heat remaining oil & butter over medium high heat (I actually heat this in a cast iron skillet on my outdoor grill).
  • When mixture just begins to smoke, add shrimp & saute until done & slightly blackened 1 1/2 to 2 minutes.
  • Discard bay leaf from chili and serve in bowls with shrimp and any remaining fresh herbs as a garnish.

Nutrition Facts : Calories 520.8, Fat 24.4, SaturatedFat 7.4, Cholesterol 163.6, Sodium 1758.4, Carbohydrate 44.7, Fiber 13.8, Sugar 4.7, Protein 32.7

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