Spicy Shrimp & Spinach Quesadilla. Sometimes you have a dish at a restaurant that needs to be recreated. Typically it’s because that dish becomes engrained on your taste buds…..in a good way.
I can’t recall being this excited for a vacation. I was counting down the days until it was time. My vacation partner was equally excited, although half way across the country. We met at the Atlanta airport to begin our week together. My travel partner is my 12 3/4 year old niece Maya. She has come from CT to GA to spend the week with me.
Our first full day of vacation involved some serious pampering. Mani/Pedi’s, Haircuts & Highlights and a nice lunch out at a trendy local Mexican Taqueria. We were excited by the vast menu and each dish sounded personality packed, including their Shrimp & Spinach Quesadillas.
Notice the gorgeous nails pictured above. I’ve come to learn this is Maya’s color.
Before dinner we had our first driving lesson. She will master the golf cart before week’s end. I have no doubt.
Back to our quesadilla recipe. What we ordered at the restaurant was not what we expected. The concept was great, the execution was weak. We decided we could do better.
We agreed there are some simple keys to a great quesadilla. First is cheese. It should be the bond that holds all other ingredients nicely in place. Next should be the flavor infusion, not overpowering but present. Lastly, we like our quesadillas with a little crispy-ness. Pale white flour tortillas are not going to cut it with this crowd.
We’re pretty proud of our Spicy Shrimp & Spinach Quesadilla. Nothing complicated, just good fresh ingredients and simple keys.
- ¼ lb. medium shrimp, peeled & deveined
- 1 Tbl. butter
- ½ tsp. Cajun seasoning
- 3 cups (about 4 ounces) fresh spinach
- 1 Tbl. butter
- 1 tsp. minced garlic
- 2 ounces Monterey jack cheese, grated
- 1 ounce Parmesan cheese, grated
- 4 flour tortillas
- butter for pan frying
- Heat a skillet over medium heat. Melt butter, add shrimp; sprinkle with Cajun seasoning. Sauté for 2 minutes, flip shrimp and sauté another 1-2 minutes until shrimp have turned pink. Remove from pan and reserve.
- Add 1 Tbl. butter to skillet, add spinach and sauté for 2 minutes, stirring occasionally. Add garlic and sauté for an additional minute. Remove and drain on paper towels.
- Melt butter in pan over medium heat; add flour tortilla. Top with shredded cheese, sautéed spinach, shrimp, and a bit more cheese. Top with second tortilla; flip when golden brown. Pan fry for an additional minute until golden brown. Remove from pan and cut into quarters or sixths. Repeat for second quesadilla.
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