Spicy Shrimp Quesadillas Recipes

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:

• 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.

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 QUESADILLA SAUCE

Steps:

• Mix mayonnaise, jalapeno peppers, 3 tablespoons of the pickling juice from the peppers, sugar, paprika, cumin, cayenne pepper, garlic powder, and salt together in a bowl.
• Cover bowl with plastic wrap and refrigerate 4 to 6 hours before serving.

SPICY SHRIMP QUESADILLAS

Steps:

• Drain sauce from curry, place 2 tablsp in bowl. Chop shrimp and beans, add to bowl Mix in 2 tablps cilantro, chilies, shallots and lime juice. SPread filling then cheese over tortillas Top each with another tortilla Heat large non stick skillet add 2 tsps oil Place quesadilla in pan Cover and cook until bottom is golden 2-3 mins Turn and cook uncovered 2-3 mins longer Repeat with remaining quesadillas and top with additional cilantro

SHRIMP AND SPINACH QUESADILLAS

Steps:

• Toss the shrimp in a small pan with butter and cook for a few minutes untill opaque. Add spinach and garlic powder and stir to combine.
• Brush griddle with 1/2 of the melted butter and lay one whole tortilla on the griddle.
• Evenly spread the cheeses over the tortilla, not too close to center or edge.
• Spread the spinach filling over the cheese - spacing the shrimp out evenly.
• Cover with second tortilla.
• Brush top with remaining melted butter.
• When first side is BGD (golden brown and delicious) flip and cook until side two is GBD.
• Move to cutting board and cut into 8 equal pieces, using a pizza wheel, with one shrimp in the center of each piece.
• Enjoy!