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 AND AVOCADO SALAD
This salad has shrimp combined with avocado and a Louis-style dressing.
Provided by Inga
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In a bowl, mix the shrimp, chives, mayonnaise, Worcestershire sauce, and chili sauce. Season with salt.
- Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 12.7 g, Cholesterol 69.4 mg, Fat 29.9 g, Fiber 7.7 g, Protein 9.8 g, SaturatedFat 4.4 g, Sodium 267.6 mg, Sugar 2.2 g
SHRIMP WITH AVOCADOS
Categories Shellfish Appetizer Shrimp Avocado Spring Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 first-course servings
Number Of Ingredients 13
Steps:
- Cook shrimp in a 5-quart pot of boiling salted water* until just cooked through, 2 to 3 minutes, then drain in a colander.
- Whisk together vinegar, oil, capers, salt, pepper, celery seeds, and Tabasco in a large bowl, then add warm shrimp, onion, celery, and bay leaves and toss to combine. Marinate, covered and chilled, 24 hours to 2 days.
- Just before serving, discard bay leaves. Quarter, pit, and peel avocados and cut into 3/4-inch cubes. Gently stir into shrimp salad, then spoon over lettuce.
- When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.
SHRIMP AND AVOCADO QUESADILLAS
A light meal for the summer heat. Great as an appetizer if divided. Presentation/ serving changes around our house. If serving as a meal, I generally leave the shrimp on top. If serving as an appetizer, I tend to cut the shrimp in half and tuck into the tortilla and then cut the tortilla into 2-4 smaller pieces. If cumin seeds are not available at your local carneceria, ground cumin can be substituted- adjust to your preference.
Provided by ValkyrieQueen
Categories Mexican
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of oil in a large skillet over a medium-high heat. Add onion and saute, stirring frequently, until tender (5-7 minutes). Transfer to a mixing bowl and let cool.
- Finely chop the tomatillos and add to the cooled onions along with the diced avocado. Use a wooden spoon or potato masher to work the mixture into a course paste. Stir in cilantro and cumin, season with salt and pepper to taste.
- Spread the avocado mixture on one side of each tortilla, top with 2 tablespoons of cheese, and fold the tortilla in half, pressing lightly to close them. Continue until all are folded. This may be done up to an hour in advance.
- Heat 1 tablespoon of oil in a large skillet over a medium heat. Add garlic and chipotles and saute until golden, about 2 minutes. Increase the heat to a medium-high. Add the shrimp and saute until opaque and cooked through, 4-5 minutes. Keep warm.
- Brush both sides of the quesadillas with the remaining oil. Cook in batches if a large saute pan over a medium heat until golden brown on both sides (2-3 minutes each side).
- Cut the quesadillas in half and serve each with 3 shrimp on top.
Nutrition Facts : Calories 482.4, Fat 27, SaturatedFat 8.5, Cholesterol 47.8, Sodium 849.6, Carbohydrate 44.6, Fiber 5.9, Sugar 4.2, Protein 16.7
FRESH SHRIMP AND AVOCADO NACHOS
I'm a fan of shrimp, and my family loves nachos. When I combined those favorites and added fresh avocado, the result was a cool yet satisfying snack. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine tomatoes, tomatillos, peppers, onion, cilantro, oil, 1 tablespoon lime juice, vinegar, garlic, salt and oregano. Cover and refrigerate until chilled, at least 30 minutes. Stir in shrimp., For avocado cream, mash 1 avocado with sour cream and 1 tablespoon remaining lime juice until smooth. Cube remaining avocado and toss with remaining 1 tablespoon lime juice., To serve, arrange chips on a large platter. Top with shrimp mixture, cubed avocado, lettuce and avocado cream; serve immediately.
Nutrition Facts : Calories 264 calories, Fat 16g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 542mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein.
SHRIMP AND AVOCADO QUESADILLAS
Just created this recipe and I think it's delicious, I hope you enjoy it. Recipe can be prepared beforehand but should be reheated in a 350 Oven for about 8 minutes in order to keep quesadillas crisp. DO NOT use Microwave or they will be soggy.
Provided by bosp2000
Categories < 60 Mins
Time 1h
Yield 32 Wedges, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Place approximately 1-2 tb of oil in 12" Non-stick saute pan over med-hi heat. Cook shrimp approximately 2 minutes per side (until cooked thru), set aside to cool, chop and put in bowl. In same pan or in a smaller fry pan, saute the chopped peppers (and seeds) for approximately 8-10 minutes, add to bowl with shrimp; add chopped cilantro; add chopped avocado and mix.
- In 12" non-stick pan, over med-hi heat, add about 1 tb of oil; add 1 tortilla, working quickly, add a handful of shredded cheese on 1/2 the tortilla, add some of the shrimp/avocado mix, cook until tortilla turns golden brown about 90 seconds-2 minutes (adjust heat as necessary), fold side with no ingredients over the other 1/2, press slightly to adhere sides, remove to cutting board and if you have a pizza cutter, cut in 4 wedges; repeat with remaining 7 tortillas. As an appetizer can serve 10-12 people.
Nutrition Facts : Calories 484.7, Fat 20.6, SaturatedFat 7, Cholesterol 92.9, Sodium 907.5, Carbohydrate 52.5, Fiber 5.8, Sugar 3.3, Protein 22.6
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