Blackened Gulf Shrimp Quesadillas
Blackened Gulf Shrimp Quesadillas
Category: Appetizers
Serving Size: 1 quesadilla
Blackened Gulf Shrimp Quesadilla
Ingredients
- 2 large flour tortillas
- 6 ounces medium shrimp (peeled & de-veined)
- 1 tablespoon Creole seasoning
- Chipotle Cream, for drizzling (recipe below)
- 2 tablespoons Gruyere cheese, grated
- 2 tablespoons white cheddar cheese, grated
- 1 tablespoon red onion, small dice
- 1 tablespoon poblano pepper, small dice
- 2 tablespoons clarified butter
- 1/4 cup Guacamole (recipe below)
- 2 tablespoon Pico de Gallo (recipe below)
Instructions
Season shrimp liberally with Creole seasoning. Heat a heavy skillet and add the clarified butter once it is hot. Cook the shrimp on the butter for a minute on each side. Remove from the skillet, and let cool, then roughly chop. Place a tortilla in the skillet and layer the cheeses, shrimp, red onion, poblano pepper and top with the remaining tortilla. Let the cheese melt for 2 minutes, flip and continue to cook for 2-3 minutes or until golden brown. Drizzle with Chipotle Cream, cut into 4 pieces and serve with fresh Guacamole and Pico de Gallo, on the side.
Pico De Gallo
Ingredients
- 2 whole tomatoes, small dice
- 1/2 of a whole red onion, minced
- 1 teaspoon lime juice
- 1/3 cup fresh cilantro, chopped fine
- pinch of salt and pepper
Instructions
Combine all ingredients and mix well. Cover and place in the refrigerator for at least an hour, to allow the flavors to blend. Makes 2 cups.
Guacamole
Ingredients
- 2 large avocados, mashed
- 1/2 lime, juiced
- 1/2 medium tomato, small dice
- 2 tablespoons red onion, minced
- 1 tablespoon jalapeño, minced
- salt and pepper, to taste
Instructions
Combine all ingredients; mix well. Serve immediately. Makes 1 cup.
Chipotle Cream
Ingredients
- 1 cup sour cream
- 2/3 cup Chipotle BBQ Sauce (see recipe)
- pinch of cumin
- 1 teaspoon kosher salt
- 1 teaspoon honey
- 1 teaspoon sugar
Instructions
Combine all ingredients, whisk and drizzle on quesadillas. Makes 1 3/4 cups.
Chipotle Bbq Sauce
Ingredients
- 2 dried chipotle peppers
- 1 can whole tomatoes, puréed (28 ounce can)
- 1 can tomato paste (6 ounce can)
- 1/4 can Steen’s Cane Syrup (12 ounce can)
- 1 yellow onion, diced
- 3 garlic cloves, smashed
- 3/4 teaspoons paprika
- 1/2 tablespoon kosher salt
- pinch freshly ground black pepper
- 1/4 cup apple-cider vinegar
- 1/2 tablespoon extra virgin olive oil
- 1/2 tablespoon canola oil
- 1/8 cup Dijon mustard
Instructions
Cover peppers with boiling water and completely submerge. Soak for 30 minutes, drain and remove seeds and stems. Set aside. Heat oils in a non-reactive pot. Add onions and sauté until soft. Add garlic and sauté 1 minute. Add vinegar and reduce by half. Add tomato paste, paprika, salt and pepper. Sauté 3-4 minutes, stirring often. Do not scorch. Add puréed tomatoes and chipotle peppers. Bring to a simmer and cook for 45 minutes. Allow to cool, add the syrup and puree with emersion blender. Mix in mustard and chill. Makes 1/2 gallon.
Cooking Measurements
1 cup = 250 ml = 16 Tablespoons
1/2 cup = 125 ml = 8 Tablespoons
1/3 cup = 83 ml = 5.3 Tablespoons
1/4 cup = 62 ml = 4 Tablespoons
1 Pinch = 1/8 Teaspoon