Shrimp Quesadillas With Cajun Remoulade Recipes

QUESADILLAS WITH SHRIMP AND PEPPERS

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

SPICY CAJUN SHRIMP QUESADILLAS

Steps:

• Toss the black beans with the rice. Set aside.
• Heat a medium skillet over medium heat. In a bowl toss the shrimp with 1 tablespoon olive oil, cajun seasoning, creole seasoning, brown sugar, paprika, pepper, cayenne pepper, thyme and soy sauce. Set aside.
• Add the 1 tablespoon olive oil to the skillet. Add the red pepper and saute for 3-5 minutes or until soft. Remove the pepper from the skillet and set aside.
• Add the shrimp and any sauce that is in the bowl with the shrimp to a skillet in a single layer and sear for 3-4 minutes, flip and sear another 3 minutes. Add the andouille sausage if using and continue to cook another 3 minutes or until warmed through. Try not to over cook the shrimp as it will continue to cook in the quesadillas.
• To assemble and cook the quesadillas, heat an electric griddle or skillet over medium heat. Add a bit of olive oil. Lay a tortilla flat on a cutting board and cover one half of the tortilla with a bit of the cheese, then evenly distribute the rice and beans on top. Add the red peppers, shrimp and sausage. Then add the pickled jalapeños and sprinkle with a little more cheese. Fold the empty half of the tortilla over the filling. Repeat with the remaining tortillas. Working with one or two at a time, place the quesadillas in the skillet and cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden. Repeat with the remaining quesadillas. Serve with guacamole and fresh cilantro or parsley.

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.

CHORIZO AND SHRIMP QUESADILLAS WITH SMOKY GUACAMOLE

Steps:

• Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
• Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.
• Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

SHRIMP QUESADILLAS WITH CAJUN REMOULADE

Steps:

• Preheat oven to 425 degrees.
• Make cajun remoulade by mixing mayonnaise with 2 Tbsp.
• cajun seasoning, Worcester sauce, cayenne pepper, lemon juice, and Tabasco.
• Refrigerate for 30 minutes.
• Meanwhile, heat 1 Tbsp.
• olive oil in skillet over high heat, 2 minutes.
• Toss shrimp with 1 tsp.
• of cajun seasoning and salt.
• Cook for 3 minutes.
• Transfer to large bowl.
• Add chiles and cilantro to shrimp and mix.
• Brush a large cookie sheet with olive oil.
• Arrange 1 tortilla on cookie sheet.
• Top with 1/2 of cheese and shrimp mixture.
• Place another tortilla on top of that.
• Brush lightly with olive oil.
• Bake 8 minutes, until lightly browned.
• Repeat with the remaining tortillas and mixture.
• Cut quesadilla into wedges and serve with the remoulade.

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.

ROUND 2 RECIPE - CAJUN QUESADILLAS

Steps:

• Heat a large skillet over medium heat and drizzle with canola oil. Place 1 tortilla in the skillet to warm. Sprinkle over half the cheese. Spread half the chicken mixture over the cheese and top with a second tortilla. Cook 3 minutes. Flip it over and cook until the bottom is browned and the cheese is melted, another 2 to 3 minutes. Repeat for the second quesadilla. Slice and serve with the remoulade and top with cilantro, if desired.

CATFISH SANDWICHES WITH CAJUN REMOULADE

Steps:

• Cut catfish fillets in half; set aside.
• In a pie dish or plate, combine corn muffin mix and Cajun seasoning; set aside. In a pie dish lightly beat egg with 1 tablespoon water to make egg wash; set aside.
• Dredge each catfish fillet in the flour; dip into egg wash and coat with corn muffin mixture. Set aside on a plate.
• In a deep-fryer or large pot heat oil over medium to medium-high heat to 375 degrees F. Fry catfish until golden brown, about 6 minutes. Remove to plate lined with paper towels.
• Cajun Remoulade:
• In a small bowl, stir together all ingredients. Set aside.
• Sandwiches:
• Spread warm garlic bread with remoulade sauce. Build sandwiches with fried catfish and remaining ingredients.

SHRIMP QUESADILLA

Steps:

• In a large nonstick skillet coated with cooking spray, cook and stir onion and jalapeno until tender. Add the shrimp, cumin and pepper; cook and stir until shrimp turn pink. Transfer to a small bowl; stir in tomato., Coat the same skillet with cooking spray; add one tortilla. Top with half of cheese, half of shrimp mixture and one tortilla. Cook over medium heat for 2-3 minutes on each side or until lightly browned; remove. Repeat with remaining tortillas, cheese and shrimp mixture, spraying pan as needed. Cut into wedges.

SPICY SHRIMP QUESADILLAS

Steps:

• Prepare tortillas by spreading a light layer (about 1 tablespoon) of remoulade or mayo on one side. This will act as your "glue" for the fillings. Set aside.
• Heat oil in non-stick skillet over medium heat. Add onion, garlic, shrimp, and seasonings; saute about 2-3 minutes or until shrimp turn pink. Remove shrimp mixture from pan and place in bowl. Combine with crumbled bacon and pickled jalapenos. Taste to make sure seasonings are how you want them.
• If necessary, spray pan with non-stick spray.
• Place tortilla in pan, clean side down. On half of the tortilla,layer in 1/3 of cheddar cheese, then 1/3 shrimp mixture, then 1/3 of the jack or mozzarella cheese. Fold empty side of tortilla over the fillings and press down.
• Let tortilla brown until crisp, about 4-5 minutes. Flip and brown the other side.
• Repeat with remaining tortillas. Cut each folded quesadilla in half when ready to serve.
• Serve with your choice of sour cream, guacamole, salsa, or all three!

SHRIMP QUESADILLAS

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.

SHRIMP QUESADILLAS

Steps:

• Remove the tails from the shrimp.
• Spray a non-stick skillet with non-stick spray and set over medium-high heat. Add the onion, garlic, cumin and salt. Cook, stirring occasionally, until fragrant, about 2 minutes. Stir in the mushrooms and spinach and cook, stirring frequently until softened, 3 to 5 minutes.
• Remove from the heat, add the shrimp and cilantro.
• Place a tortilla on a work surface. Top half of the tortilla with 2 tablespoons of cheese, one-fourth of the shrimp mixture, then 2 tablespoons of cheese. Flatten and fold over the top half of the tortilla over the filling to form a semi-circle, lightly pressing the edges to seal.
• Repeat with the remaining ingredients, making 4 quesdillas.
• Wipe the skillet clean, spray with non-stick spray, and set over medium heat.
• Add 2 quesadillas and cook until the cheese melts and outsides of the tortillas are lightly browned, about 4 minutes per side.
• Transfer quesadillas to a plate and keep warm.
• Repeat with remaining two quesadillas.

QUESADILLAS DE CAMARONES (SHRIMP QUESADILLAS) - PIONEER WOMAN

Steps:

• Pour red sauce over peeled and deveined shrimp, set aside.
• Chop vegetables into larges pieces.
• Heat skillet over high heat and add olive oil.
• Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.
• Return skillet to high heat, then dump in the shrimp with the red sauce.
• Cook, stirring only occasionally, until shrimp is opague. Add in a little water if the sauce gets dry.
• Remove from skillet and chop shrimp into bite-size pieces.
• In a separate skillet, heat butter. Place tortilla in skillet then layer on 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 skillet and slice into wedges.
• Eat and Enjoy!

SHRIMP QUESADILLAS WITH CILANTRO AND LIME

Steps:

• Combine roasted red peppers, cilantro, lime juice, and chili powder in a shallow dish. Toss chopped shrimp in the lime mixture. Chill in the refrigerator.
• Meanwhile, heat a skillet over medium heat and add olive oil. Saute onion in the hot oil until tender and translucent, about 5 minutes. Add shrimp and lime mixture and saute until shrimp are pink and cooked through, about 3 minutes. Remove mixture from the skillet.
• Assemble quesadillas by placing shrimp mixture and Mexican cheese in between 2 tortillas.
• Heat tortillas in the skillet over medium-low heat until cheese is melted and tortillas are crispy, 3 to 4 minutes. Cut quesadillas into bite-sized segments and serve.

SHRIMP QUESADILLAS

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.

SHRIMP FRIED RICE QUESADILLAS

Steps:

• In a small skillet, saute the shrimp, onion and peppers in 1 tablespoon butter until shrimp turn pink; remove and keep warm., In a small bowl, whisk the egg. In the same skillet, heat 1 tablespoon butter until hot. Add egg; cook and stir over medium heat until egg is completely set. Stir in the rice, soy sauce and shrimp mixture., Spread remaining butter over 1 side of each tortilla. Place tortillas butter side down, on a griddle. Place a slice of cheese on each tortilla. Sprinkle shrimp mixture over half of each tortilla. Fold over and cook over low heat until cheese is melted, 1-2 minutes on each side. Cut into wedges.

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.

SHRIMP QUESADILLAS

Steps:

• Using a pan, warm up both tortillas.
• On one of the tortillas spread some of the cheese all over the tortilla. Them add the rest of the ingredients, remember mushrooms is optional.
• Then add some more cheese on top of the ingredients to make the other tortilla stick. Becareful when flipping the quesadilla over.
• Toast until cheese is melted.

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.