It. Has. Been. Forever. Since I have posted a recipe. I have been so busy with this Masters program stuff...blah blah blah....I still eat...but have not tried very many new recipes which hurts me inside. So I made it a point a week back (I know, slacking on the posting...) to try something new. So I blew the dust off the camera to give you people what you want! FOOD!
If you have been following along, you should all be aware I have an obsession with garlic first and foremost, but for this posting, it's Mexican style food. I have had shrimp tacos before in a restaurant and fell in love. I was initially very skeptical of the concept, but quickly realized to never pre-judge food. Never.
Now, these quesadillas are not very similar to the tacos at all as those shrimp were deep fried and I am afraid of setting my house on fire and...well...I like to try to cut fat when I can. More so, I am afraid of setting the house on fire. SO these are pan fried, but grilling would be good too. Either way, these turned out great and a nice change from my typical quesadilla recipes. Oh seafood....I heart thee.
Well enough about me, how about this recipe. ( I stole it from the tried and true, All recipes...with modifications of course. ..cough..cough garlic)
Ingredients - serves 4
1/2 onion, diced
1 red bell pepper, diced
3 cloves of garlic, diced
2 teaspoon ground cumin
2 teaspoon chili powder
1 pound uncooked medium shrimp, peeled and deveined
1 jalapeno pepper, seeded and minced (or leave some seeds in if you so dare)
1 lime, juiced
4 large flour tortillas
2 cups shredded Mexican cheese blend, divided (or just plain old marble or cheddar. I'm not that fancy)
1-2 tablespoons olive oil
salt and pepper for taste
Preheat oven to 375F
Heat 1-2 tablespoons olive oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper, and garlic, stirring frequently, until onion is translucent and peppers are soft, 3-5 minutes.
Stir shrimp into onion and bell peppers and cook until shrimp are translucent and no longer pink in the center, 3 to 5 minutes.
Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.