Mini Shrimp And Black Eyed Pea Quesadillas Recipes

SHRIMP QUESADILLAS

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.

SHRIMP QUESADILLA

Steps:

• Place cheese in freezer for around 45 minutes.
• Meanwhile, preheat oven to 400 degrees F.
• Drizzle shrimp with olive oil in a large bowl. Sprinkle with salt and pepper and toss to coat. Spread on a baking sheet and bake, rotating once, until just cooked through, 7 to 9 minutes.
• When shrimp are cool enough to handle, remove and discard peels and tails. Cut shrimp into thirds.
• Shred cheese using the large holes on a box grater.
• Spread 1 tablespoon mayonnaise on one side of a tortilla. Place tortilla, mayo-side down, in a large skillet. Sprinkle half the cheese evenly over the top of the entire tortilla, then turn heat on to medium-low heat. While pan is heating, sprinkle half of the chopped shrimp, half of the roasted red peppers and half of the cilantro on one half of the tortilla, leaving the other half with just cheese. Let quesadilla cook, checking that the bottom of the tortilla doesn't burn, until cheese is mostly melted, 3 to 5 minutes. Remove skillet from heat and carefully fold the quesadilla in half like a book, folding the cheese side over the toppings. Place quesadilla on a plate and let rest 5 minutes. Repeat with second tortilla and ingredients. Cut into wedges before serving.

SUPER QUICK SHRIMP & GREEN CHILI QUESADILLAS

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.

BLACK EYED PEA QUESADILLAS

Steps:

• Microwave the black eyed peas alone, to get some of the juices out: around 30 seconds.
• Using a slotted spoon, ladle the peas onto the tortilla.
• Sprinkle on the spices, cheese, onion, summer sausage chunks. You can use any spice combo you like, as well as any additional veggies or meat. The ingredients are just what I used.
• Keeping tortilla flat, microwave on high for 1 minute.
• Fold the tortilla over and eat with knife and fork. Fold up for a burrito if your peas aren't too juicy.

BLACK-EYED-PEA AND SHRIMP SALAD

Steps:

• Put peas into a medium saucepan, and cover with water by 4 inches. Add bay leaves, savory sprigs, carrots, and crushed garlic. Bring to a boil. Reduce to a simmer. Cook, partially covered, 10 minutes. Season with 1 teaspoon salt. Cook until tender but not mushy; begin checking after 10 minutes more (cooking times will vary). Drain. Discard bay leaves, savory sprigs, carrots, and garlic.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add sliced garlic; cook until fragrant but not brown, about 1 minute. Add shrimp and 2 tablespoons water. Raise heat to medium-high. Cover, and cook, stirring occasionally, until shrimp are opaque and water has evaporated, about 3 minutes. Add pea mixture, remaining 6 tablespoons oil, and the vinegar. Season with salt. Stir in chopped savory. Cook 1 minute more. Remove from heat. Serve warm over lettuce, garnished with savory sprigs.

BBQ SHRIMP QUESADILLAS

Steps:

• In a large bowl, combine the lime juice, oil, lime zest, salt and pepper. Add the shrimp; toss to coat. Cover and refrigerate for 15 minutes., Meanwhile, remove corn from cobs. Drain and discard marinade from shrimp. Chop shrimp and set aside. In a large nonstick skillet coated with cooking spray, saute the zucchini, corn and onions until crisp-tender. Add shrimp; saute 2-3 minutes longer or until shrimp turn pink. Remove from the heat; stir in barbecue sauce., Sprinkle cheese over half of the tortillas. Spoon shrimp mixture over cheese. Top with remaining tortillas. Cook on a griddle coated with cooking spray over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa and additional barbecue sauce.

GARLICKY BLACK-PEPPER SHRIMP AND BLACK-EYED PEAS

Steps:

• Make black-eyed peas:
• Cook bacon in a 12-inch heavy skillet over medium heat until browned but not crisp. Transfer bacon to a plate, then tear into small pieces.
• Cook scallions, carrot, celery, bell pepper, garlic, bay leaves, thyme, red-pepper flakes, 1/8 teaspoon salt, and 1/4 teaspoon pepper in fat in skillet over medium heat, stirring occasionally, until vegetables are pale golden, about 10 minutes. Add black-eyed peas and broth and simmer 5 minutes. Transfer to a bowl.
• Make shrimp:
• Heat oil in skillet over medium-high heat until it shimmers. Season shrimp with 1/4 teaspoon salt and 1/2 teaspoon black pepper. Cook shrimp with garlic, stirring occasionally, until just opaque (shrimp will not be fully cooked), about 3 minutes. Add wine and bring to a boil, then briskly simmer 2 minutes. Add bacon and black-eyed-pea mixture and simmer until just heated through (mixture will be juicy). Discard bay leaves.

SHRIMP AND BLACK-EYED PEA "CROQUETTES"

Steps:

• Soak peas in water to cover by 2 inches at least 8 hours and up to 12. Drain in a colander.
• Put oven rack in middle position and preheat oven to 250°F. Line a baking sheet with wax paper.
• Pulse peas, onion, cilantro, peppers, and 1 teaspoon salt in a food processor until finely chopped, then transfer to a bowl.
• Toss shrimp with remaining 1/4 teaspoon salt. Press a scant tablespoon pea mixture around each shrimp, encasing shrimp in a thin even layer but leaving tail (and shell) exposed, then transfer to baking sheet.
• Put eggs and panko in 2 separate shallow bowls. Holding 1 shrimp by the tail, dip coated portion of shrimp first into egg, letting excess drip off, and then into crumbs, returning shrimp to baking sheet. Coat remaining shrimp in same manner.
• Line another baking sheet with paper towels. Heat 1 1/4 inches oil in a 5- to 6-quart heavy pot (9 to 10 inches in diameter) until it registers 350°F on thermometer. Fry croquettes in 4 batches, turning over once or twice, until deep golden, 2 to 3 minutes per batch, transferring with a slotted spoon to paper-towel-lined baking sheet. Keep fried croquettes warm in oven while frying remainder, returning oil to 350°F between batches.
• Serve croquettes immediately.
• *Available at Latino markets and Sendexnet (866-736-3396; sendexnet.com).
• **Available at Asian markets, some supermarkets, and Uwajimaya (800-889-1928).

MOROCCAN BLACK-EYED PEAS (COWPEAS)

Steps:

• Place black-eyed peas into a large container and cover with several inches of cool water; let stand for 8 hours to overnight. Drain and rinse peas.
• Combine peas, onion, tomato sauce, olive oil, cilantro, garlic, salt, cumin, paprika, ginger, and cayenne pepper in a stockpot; pour 3 1/2 cups water over pea mixture. Bring water to a boil, decrease heat to low, cover pot, and simmer, stirring occasionally and adding more water if sauce gets too thick, until peas are tender, about 1 1/2 hours.

GARLICKY BLACK-PEPPER SHRIMP AND BLACK-EYED PEAS

Steps:

• Cook bacon in a 12" heavy skillet over medium heat until browned but not crisp. Transfer bacon to a plate, then tear into small pieces.
• Cook scallions, carrot, celery, bell pepper, 2 large garlic cloves, bay leaf, thyme, red pepper flakes, 1/8 tsp salt and 1/4 tsp pepper in bacon fat in skillet over medium heat, stirring occasionally until vegetables are pale golden, about 10 minutes. Add black-eyed peas and broth and simer for 5 minutes. Transfer to a bowl.
• Heat oil in skillet over medium-high heat until it shimmers.
• Season shrimp with 1/4 tsp salt and 1/2 tsp black pepper. Cook shrimp with remaining garlic, stirring occasionally, untiljust opaque (shrimp will not be fully cooked), about 3 minutes. Add wine and bring to boil, then briskly simmer for 2 minutes. Add bacon and black-eyed pea mixture and simmer until just heated through (mixture will be juicy). Discard bay leaf.

CUMIN-DUSTED SHRIMP WITH BLACK-EYED PEAS AND COLLARD GREENS

Steps:

• Cover black-eyed peas with cold water in a medium bowl. Let soak 1 hour or overnight; drain.
• Place black-eyed peas, onion, celery, bell pepper, one-third of garlic, bay leaf, 1 teaspoon thyme, and 1 1/2 quarts cold water in a medium saucepan. Bring to a boil; reduce heat to medium, and cook until beans are soft, about 40 minutes. Drain in a colander over a bowl; reserve 1/4 cup cooking liquid. Discard bay leaf.
• Transfer beans to a medium bowl. Stir in 1/2 teaspoon cumin, 1 teaspoon salt, and red-pepper flakes. Stir in vinegar and reserved liquid. Cover to keep warm.
• Toss shrimp with remaining 1/2 teaspoon thyme, 1 teaspoon cumin, and 1/4 teaspoon salt in a medium bowl. Lightly coat a large nonstick skillet with cooking spray; place over medium-high heat. Place shrimp in skillet in a single layer; cook, without turning, until shrimp are pink on one side, 2 to 3 minutes. Turn, and cook until shrimp are opaque, about 2 minutes. Transfer shrimp to a plate, and loosely cover with foil. Keep skillet on stove with heat off.
• Wipe skillet clean with a paper towel. Add oil and remaining garlic to skillet. Cook over medium-high heat until fragrant, about 30 seconds. Add collard greens, a pinch of salt, and 2 tablespoons water. Cook, stirring occasionally, until collard greens are bright green and crisp-tender, 2 to 3 minutes.
• Divide beans and collard greens among four plates, and top each serving with 5 shrimp.