Shrimp Quesadillas Pioneer Woman Food

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 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.

QUESADILLAS DE CAMARONES (PIONEER WOMAN)

Steps:

• Heat a tablespoon of olive oil in a large skillet over high heat. Throw in the shrimp.
• Toss around and cook until the shrimp are opaque, about 5 minutes. Sprinkle with salt and reduce the heat to low.
• Pour in the tomato sauce.
• Stir around and allow to simmer for a couple of minutes.
• Remove the shrimp from the skillet, and chop it into chunks. Set aside.
• In a separate skillet, heat the remaining tablespoon of olive oil over high heat.
• Throw in the onion and peppers and cook for 3 to 4 minutes or until the peppers are have a few dark brown or black areas.
• Remove the peppers from the skillet and set them aside.
• Sizzle 1/2 tablespoon butter in a skillet over medium heat and lay a flour tortilla in the pan. Cover with grated cheese.
• Cover the cheese with pepper and onion mixture.
• Lay the chopped shrimp on top of the peppers.
• When the tortilla is golden, top with the second tortilla and carefully flip the quesadilla to the other side, adding the other 1/2 tablespoon butter to the skillet at the same time.
• Continue cooking until the second side is golden.
• Repeat with the remaining tortillas and fillings.
• Cut each quesadilla into wedges and serve with pico de gallo and guacamole.

SHRIMP QUESADILLAS - PIONEER WOMAN RECIPE

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

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.