Flour tortillas filled with pan-seared seasoned Gulf shrimp, sauteed green onion and cheese, folded and browned in butter.
Shrimp Quesadilla
Quesadillas are good anytime, even for breakfast, and they are the perfect summer meal because they are not heavy, they're quick and easy to make, filling versatile and they just taste great!
Serve them up with salsa and a side of fruit like summer peaches and you've got a great meal.
I keep flour tortillas and shredded cheese on hand all of the time so I make them often, with various meats and cheese, or even with just plain cheese, and in this case, I decided to go with some Gulf shrimp.
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I recently found these beautiful Gulf shrimp out of Louisiana from a company called Last Island, on, where else, the Shop app! (I told y'all that app is dangerous for me!)
First, I do not have any kind of financial relationship whatsoever with this company, and they don't know me, other than being a customer, so I'm just sharing a great online resource for gorgeous Gulf shrimp for those of y'all who are landlocked.
Now, my regular readers know that I grew up and still live on the Mississippi Gulf Coast where we have great access to beautiful seafood like Gulf shrimp and we often pick them up right at docks, straight off of a shrimp boat, or from a local seafood market in Biloxi.
Of course, buying off of the boats mean that there's not a perfect consistency on size and then there's a lot of work ahead for you to head, peel, devein and package up for the freezer. Frankly I was thrilled to see these half pound flat packages of large shrimp, where all the work has already been done and somebody will deliver them right to my door. Yes, you pay for the convenience of someone else doing all of that work for you, but for me at this stage of my life, it's worth it!
And y'all, if you, like me, aren't much of a planner, you can place these bags in a bowl of water and it's thawed in about 10 minutes. Can't beat that.
Here's what you'll need to make two of my Shrimp Quesadillas:
1 tablespoon olive oil
1/2-pound (12 count) medium to large raw shrimp, peeled and deveined
1/2 teaspoon Old Bay seasoning
1/4 teaspoon garlic and herb blend seasoning, optional
1/4 teaspoon each salt and pepper, or Creole or Cajun seasoning
1 green onion, chopped
1 cup shredded cheese
2 tablespoons butter, divided
2 burrito size (9 to 10-inch) flour tortillas
Here's how to make them!
1/2-pound (12 count) medium to large raw shrimp, peeled and deveined
1/2 teaspoon Old Bay seasoning
1/4 teaspoon garlic and herb blend seasoning, optional
1/4 teaspoon each salt and pepper, or Creole or Cajun seasoning
1 green onion, chopped
1 cup shredded cheese
2 tablespoons butter, divided
2 burrito size (9 to 10-inch) flour tortillas
Here's how to make them!
Drain the shrimp and pat them dry with paper towels. These half pound packages have around a dozen shrimp in them, just enough for two nicely filled quesadillas.
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You can season the shrimp simply with salt, pepper, Old Bay seasoning and if you like a bit of heat, Creole or Cajun seasoning.
I'm using Old Bay and these two of my favorite seasonings from online influencers, Cookin with Hal The Cajun Lady Accent Creole Zydeco and FlavorGod Garlic Lovers (#ad), so I'm adding a bit of both of these!
Hal's contains salt, cayenne, garlic, onion, black pepper, paprika, sugar, basil, oregano, thyme. FlavorGod includes garlic, onion, sea salt, chili peppers, basil, black pepper, coriander, parsley flakes and thyme. In other words, lots of good flavor! I also like BritsCookin garlic and herb blend. (#ad)
Season shrimp with the seasonings on both sides.
Heat oil in skillet over medium high and sear shrimp until cooked through and no longer translucent, about 3 minutes.
Turn and cook another 2 to 3 minutes, depending on size of shrimp.
Remove and set aside. Turn heat down to medium.
Slice up a green onion.
Add green onion to pan drippings.
Cook about 2 minutes, stirring constantly and scraping up browned bits from skillet.
Remove and set aside with shrimp; wipe out skillet. Rough chop the shrimp, tossing with the green onion.
I'm using this Fiesta Blend of cheese because I keep this on hand all the time but use what you have!
Add 1/4 cup of the cheese onto half of the flour tortilla, or... use as much cheese as you want! Top with half of the shrimp and onion.
Add another 1/4 cup of the cheese on top.
Fold in half and repeat with the remaining tortilla.
Add 1 tablespoon of the butter to the skillet. Place one quesadilla at a time into melted butter and brown.
Turn to brown other side. Remove to a cutting board. Add remaining butter to skillet and repeat with remaining tortilla. Let rest for 5 minutes before slicing.
Slice and serve with salsa and a side of fresh fruit.
For more of my favorite shrimp recipes, check out the collection on my Pinterest page!
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