Thursday, April 28, 2016

GFP Day 4 - Shrimp Quesadillas

Here is the process John goes through every day.

Yeah, that freezer is pretty full...but we're making progress! 

Tonight we are having shrimp quesadillas. 

I got these shrimp on sale several months ago for $4.98 a pound. 41/50 count, raw and already peeled & deveined.

I grab a pound out of the 2-pound bag and put the rest into the small freezer. 

Now they'll be easy to find next time! 

I prefer the raw shrimp because they're easier to season well and taste better fresh-cooked. I thaw them out in a bowl of cold water, then pat them dry to get rid of all the excess moisture. Then I season them up with some homemade fajita seasoning:

3 TBSP chili powder
1 TBSP salt
1 TBSP paprika 
1   1/2.  Tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne pepper
1 tsp cumin

Mix and put in a shaker bottle. 

Get a nonstick pan hot over medium-high heat and add a little olive oil. Yes, I keep mine by the stove in a squeeze mustard bottle!

Add the shrimp and stir up as the shrimp cook. It doesn't take long, and you don't want to overcook them.

Shrimp are done. Let's build some quesadillas!

Brush a little melted butter onto a flour tortilla and lay it on the hot griddle (or nonstick pan). Add shredded cheese. We like the Mexican blend or co-jack. 

Now add the cooked shrimp on half of the tortilla. 

Fold the cheesy left half onto the shrimp-covered right half. When the underside is nice and toasted, flip to the other side and brown. 

When it's toasted and the cheese is melted, it's time to cut it up, add some sour cream & salsa, and dig in!

Love these!