SHRIMP QUESADILLA
Provided by Food Network
Time 1h20m
Yield 2 to 4 servings
Number Of Ingredients 8
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.
SHRIMP QUESADILLAS
Provided by Layla
Time 15m
Number Of Ingredients 8
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.
SHRIMP QUESADILLAS
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
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 QUESADILLAS
For variety, substitute cooked chicken or ground beef for the shrimp in these easy quesadillas, suggests Joan Schroeder from Pinedale, Wyoming.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2-4 servings (2-1/2 cups salsa).
Number Of Ingredients 17
Steps:
- For salsa, place the first nine ingredients in a blender; cover and process until finely chopped. Transfer to a large bowl; set aside., Sprinkle the cheese, chilies, tomato, onions and shrimp over half of each tortilla; fold over. , In a large skillet over medium heat, cook quesadillas in butter for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa. Refrigerate leftover salsa.
Nutrition Facts :
PAPPASITO'S BROCHETTE SHRIMP - COPYCAT RECIPE
When I was in college, I worked at Pappasito's as a waitress. I LOVED their brochette shrimp and I asked the cook for the recipe. He didn't give me the exact measurements, but he did give me the list of ingredients. I went home and played around with the quantities of the ingredeints and came up with what I think is very close to the real thing!
Provided by Kim D.
Categories Southwestern U.S.
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Clean and devein shrimp, leaving the last section and tails intact.
- With a paring knife, carefully slice each shrimp from tail to tip.
- Wash and seed jalapeno, and cut into a pieces about 1/2-inch X 1/2-inch squares.
- Cut slice of cheese into 12 small pieces.
- Stuff one small piece of cheese and one small piece of jalapeno into each shrimp.
- Wrap a half slice of bacon around each shrimp.
- Place shrimp on a wet skewer.
- Repeat this process until all shrimp have been placed on skewers.
- Place in refrigerator for a few minutes while you prepare the rest of the recipe.
- Mix the paparika, cayenne pepper and black pepper together.
- In a small skillet, heat butter and white wine until butter is completely melted.
- Prepare grill.
- ~note~I use my indoor grill, but these can be made on an outdoor grill too, but I would use a low flame!
- Remove shrimp from fridge and brush completely with melted butter.
- Sprinkle with seasonings.
- Grill on each side until shrimp are done.
Nutrition Facts : Calories 640.2, Fat 62.4, SaturatedFat 35.6, Cholesterol 196.2, Sodium 888.8, Carbohydrate 5.5, Fiber 2.2, Sugar 1.3, Protein 12.5
QUESADILLAS WITH SHRIMP AND PEPPERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- On a large plate, pour the red sauce over the shrimp and set aside.
- Heat a skillet over high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned. Remove from the skillet and set aside.
- Add the shrimp with the sauce. Cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.
- In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.
- Serve with sour cream, cilantro and lime wedges
OPEN-FACED SHRIMP QUESADILLAS
We like to call this recipe the grown-up version of an after-school snack. Pair it with our Ruby Red Tequila Cocktails for a complete happy-hour lineup.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees. Place tortillas on a rimmed baking sheet; sprinkle each with cheese. Bake until cheese is melted and tortilla edges are just beginning to crisp, about 3 minutes. Meanwhile, in a small bowl, combine shrimp, vegetable oil, and chili powder; season with salt and pepper. Divide shrimp mixture and scallions between tortillas. Bake until shrimp is opaque throughout, about 4 minutes. Sprinkle quesadillas with cilantro and cut each into 6 wedges; serve with lime wedges.
Nutrition Facts : Calories 138 g, Fat 7 g, Protein 10 g, SaturatedFat 3 g
PAPPASITO'S BROCHETTE SHRIMP
My friend used to work at Pappasito's and we LOVED the Brochette Shrimp, so she was able to get a list of all of the ingredients, but not the measurements. After playing around with the quantities we got very close to the real thing!
Provided by vnelly
Categories Cajun
Time 50m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Clean and devein shrimp, leaving tails intact.
- Slice each shrimp from tail to tip, not cutting all the wa through.
- Wash and de-seed the jalapenos and cut into small squares.
- Cut cheese into 12 small pieces.
- Stuff 1 piece of cheese and 1 piece of jalapeno into each shrimp.
- Wrap with bacon.
- Place shrimps on skewers and store in refrigerator while preparing the rest of recipe.
- Mix paprika, cayenne pepper, and black pepper together.
- In skillet heat butter and white wine until butter is completely melted.
- Brush shrimp with butter and sprinkle with seasonings.
- Grill on each side until shrimp are done!
Nutrition Facts : Calories 642.2, Fat 62.4, SaturatedFat 35.6, Cholesterol 196.2, Sodium 889, Carbohydrate 6, Fiber 2.4, Sugar 1.6, Protein 12.6
BBQ SHRIMP QUESADILLAS
"My husband loves corn, shrimp and anything with barbecue sauce. One night, when I was low on groceries, ideas and time, I went to the garden and this recipe was born. He loves it!" -Christine Parsons, Bountiful, Utah
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 648 calories, Fat 26g fat (12g saturated fat), Cholesterol 144mg cholesterol, Sodium 1066mg sodium, Carbohydrate 66g carbohydrate (5g sugars, Fiber 3g fiber), Protein 38g protein.
SHRIMP AND TOMATILLO QUESADILLAS
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
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.
QUICK SHRIMP QUESADILLAS
Steps:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add bell pepper, scallions, cumin, and chipotle powder. Cook, stirring frequently, until vegetables are tender, about 3 minutes. Add shrimp and stir frequently until bright pink on the outside and the meat is opaque, 4 to 5 minutes. Add Monterey Jack cheese, reduce heat to medium, and stir until cheese is melted and mixed in with shrimp and vegetables. Remove from heat.
- Place 1/5 of the filling mixture onto half of one tortilla. Fold empty side over the filling and press firmly to form a half circle. Repeat with remaining tortillas and filling. Brush both sides of tortillas with remaining olive oil.
- Place tortillas in a large skillet over medium-high heat and cook until crisp and golden, 3 to 5 minutes per side.
Nutrition Facts : Calories 543.3 calories, Carbohydrate 39.1 g, Cholesterol 178.3 mg, Fat 28.2 g, Fiber 3.1 g, Protein 32.2 g, SaturatedFat 11.3 g, Sodium 849.8 mg, Sugar 3.1 g
SHRIMP QUESADILLAS
These quick quesadillas are a delicious way to delight your family on Mexican night.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Heat 10-inch nonstick skillet over medium-high heat. Place 1 tortilla in skillet. Sprinkle with 1/4 cup of the cheese, 1/4 cup of the tomato, 2 tablespoons of the bacon and 1/4 of the shrimp. Sprinkle with additional 1/4 cup of the cheese. Top with another tortilla.
- Cook 1 to 2 minutes or until bottom is golden brown; turn. Cook 1 to 2 minutes longer or until bottom is golden brown.
- Repeat 3 more times with remaining ingredients. Cut each quesadilla into wedges.
Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 60 mg, Fiber 2 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 640 mg
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