Shrimp Quesadillas

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Seafood lovers will dive right in to these delicious shrimp quesadillas. Slideshow:  Quick Appetizer Recipes 

By
Todd Porter and Diane Cu
Todd Porter & Diane Cu
Todd Porter and Diane Cu

F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says.

Food & Wine's Editorial Guidelines
Updated on October 1, 2014
Shrimp Quesadillas
Photo: © Todd Porter & Diane Cu
Total Time:
30 mins
Yield:
4
Cook Mode (Keep screen awake)

Ingredients

  • 2 tablespoons extra-virgin olive oil

  • 1 pound raw shrimp, peeled and deveined

  • 1 teaspoon fresh lime juice, or to taste

  • 1/4 teaspoon smoked paprika

  • Kosher or sea salt, to taste

  • Fresh cracked black pepper to taste

  • Eight 8-inch flour tortillas

  • 6 ounces cheddar cheese, grated

Directions

  1. Heat a large skillet over medium-high heat. Add the oil and then add shrimp. Cook for 2 to 3 minutes or until the shrimp is pink and cooked through. Season with lime juice, smoked paprika, salt and pepper. Set aside to cool.

  2. Spread half of the cheese on top of 4 tortillas. Top with the shrimp and red onions. Add a final layer of cheese and gently spread the filling evenly around each tortilla. Top with the remaining tortillas.

  3. Heat a large skillet or griddle over medium-high heat. Place a filled tortilla on the pan, and cook the tortilla for about 3 minutes or until the bottom is golden. Carefully flip the quesadilla and cook for another 2 to 3 minutes until the second side is golden and the cheese is completely melted.

  4. Remove from the pan and repeat with the remaining quesadillas. Allow each to cool for a few minutes before cutting into 4 to 6 pieces.

Serve With

Salsa, guacamole and sour cream.

Originally appeared: October 2014

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