Sunday, December 18, 2011 a Surf & Garden Quesadilla with Avocado Salad

3/4 lbs Shrimp, Deveined, Precooked, Tails Removed
3 Cloves Garlic, Diced
1/2 tsp Salt
1/2 tsp Cumin
1/2 tsp Paprika
1/4 tsp Black Pepper
1/4 tsp Cayenne
1 Tbsp Orange Juice
1 Tbsp Olive Oil
1-1/2 Cup Sharp Cheddar, Shredded
1-1/2 Cup Jack , Shredded
4 Large (10 in) Flour Tortillas
3/4 lbs Zucchini, Shredded
3/4 Cups Corn Kernels
2 Green Onions, Thinly Sliced

Avocado Salad:
2 Avocados, Diced
2 Large Tomatoes, Diced
4 Green Onions, Thinly Sliced
2 Tbsp Cilantro, Chopped
1 Tbsp Olive Oil
3 Tbsp Lime Juice
Salt and Pepper to taste

Place all of the Salad ingredients in a bowl and gently toss them in the dressing, place it in the fridge while the Quesadilla's are being made.

Toss the shrimp with Garlic, Salt, Spices and Orange Juice. Mix until nicely coated and let them sit while you do some of the other prep work. (You can do this with uncooked Shrimp but the precooked made it very easy and cost the same.)

When all of the slicing and dicing is done heat a large pan to Medium High, once it's hot toss in the HALF the Shrimp in all their goodness and cook for a minute. (Just enough to heat them up and let the Spices sear into them.) Place them on a cutting board and chop them into large chunks.

Place the pan back on the stove but turn the heat down to Low. (Don't clean out the pan! It's coated in deliciousness and that's why you're only doing half the Shrimp and a time.) Place two Tortillas in there 'back to back' so only half of each is touching the pan. Start loading them up, do one Cheese, all the Veggies and then the remaining Cheese.

Turn the heat back up and heat them until the Cheese holds everything together and the Tortilla is a little crunchy and golden brown.

Since only two fit in a pan you can repeat everything from the 'Heat up the shrimp....', use two pans, make two one night and two the next, OR use a griddle that takes up two burners

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...