I love Mexican fast food. But for some reason, I don’t buy quesadilla a lot. It could be the abundance of cheese in it that makes me avoid it. One day I happened to buy quesadilla from our cafeteria. They served chicken quesadilla with sour cream and salsa. That day I absolutely loved the quesadilla and I enjoyed it more coz of the tangy salsa that was served along. I thought to myself that I should try making this at home one day. Usually you see a lot of cheese quesadilla or chicken quesadilla. I thought that when I am trying something, let it be ‘not so usual’ afterall 🙂
So I decided to try making Shrimp Quesadilla. The day I decided to make this, I went all out in buying everything that would go well with it. The grocery list was huge 😛 (chips, soda, sour cream and everything required to make salsa, guacamole etc etc 🙂 ). DD pointed it out to me that buying a quesadilla from a restaurant would have worked out cheaper 😛 LOL! All I can say is that all the effort and money that went into making it was definitely worth it!!
Tortilla – 4 large sized
Shrimp – 20 nos
Onion – 1 nos small sized
Garlic – 5-6 pods
Green bell pepper – 1/2 of a small sized one
Red bell pepper – 1/2 of a small sized one
Pepper powder – 1/2 tsp
Cumin powder – 1/2 tsp
Cream cheese – 1.5 tbsp
Olive oil – 1 tbsp
Shredded Cheddar/Monterey Jack cheese – 1/4 cup
Coriander leaves – 2 or 3 strands
Salt – to taste (apprx. 1/4 tsp)
1. Mince shrimp in a food processor/grinder.
2. Heat oil in a pan and put finely chopped garlic. When the garlic turns light brown, add chopped onion and salt.
3. Cook till onion turns light pink. To this add pepper powder and cumin powder. Saute for few seconds.
4. Add finely chopped bell peppers. Cook till the bell pepper is little soft.
5. Add minced shrimp and sauté till the shrimp cooks through. It wouldn’t take much long to cook.
6. To this add cream cheese and mix well. Saute for 3-4 mins. Garnish with chopped coriander/cilantro leaves.
7. To make the quesadilla, take tortilla and layer the tortilla with the filling. Spread the filling evenly. Top it with some cheese.
8. You could either spread the filling in half the tortilla and fold in the other half. Or alternatively, place filling in one tortilla and place another tortilla on top of the other and press it together.
9. Once ready, heat a pan and toast the quesadilla till it becomes slightly crispy and brown on both sides. Alternatively, you could bake it in the oven at 375 deg F for 10 mins .
Serve warm Shrimp Quesadilla with sour cream, Guacamole and freshly made salsa.
To all the shrimp lovers, this is the easiest recipe for making a delicious shrimp dish. The flavor comes fresh from mushrooms and freshly ground black pepper. Usually I make shrimp with lot of other spices, but the simplicity of this dish is what gives it a very unique flavor.
I was doubtful of how much DD would appreciate this dish. But I know he loves a peppery touch to the dishes. I served him this new dish with some fried rice. Usually when I make new stuff, I ask him to rate the dish so I know how good or bad it is :-P. I must add here, that he is very stingy in giving rating, especially when it comes to my cooking :-(. And he claims that the reason behind it is so that I would be motivated to do better each time. Well, having said that, I was pleasantly surprised when he gave me one of his highest rating for this new dish 😀
Shrimp – 15 nos
Mushroom – 1.5 cups
(I used Enoki mushrooms. But you could use white mushrooms if the former is not found. Its easy to find enoki mushrooms in Ranch market or any Asian market)
Onion – 1/2 of a small sized one
Garlic – 3-4 pods
Curry leaves – 4-5 leaves
Black Pepper – 1/2 tsp
Turmeric powder – 1/4 tsp
Olive oil – 1 tbsp
Salt – to taste(apprx 1/4 tsp)
1. Clean the mushroom and shrimp and keep aside.
2. Heat olive oil in a pan. Add chopped garlic and curry leaves and saute till garlic turns light brown.
3. Add chopped onion and salt. Fry till it turns light pink. Add turmeric powder and half the ground black pepper. Saute for 30 secs.
4. To this add mushroom. Saute till mushroom is 75% cooked.
Note: Since I have used enoki mushrooms, I put the whole mushroom. But if you use white mushrooms, then slice them into small pieces.
5. Now add shrimp. Saute occasionally till shrimp is cooked through.
Note: The shrimp that we get here in the US doesn’t take too long to cook. It takes just 2-3 mins. But if the shrimp takes longer to cook than mushroom or they take almost same time, put them to the pan together. The thing to be noted is that both should cook well together.
6. Once mushroom and shrimp are cooked through, take it from heat and add the remaining ground black pepper and stir lightly.
Serve hot with any indo-chinese noodle/rice varieties or as a side condiment with any regular meal.