Seven days without a pun makes one weak.
These simple shrimp quesadillas are perfect when you want to whip up a quick dinner or snack. Just spice up some shrimp, layer it with cheese and arugula in tortillas, then cook until golden. I love the bright, fresh taste of the queso blanco. It’s a nice change from the more familiar Jack or cheddar.
2 Tbs olive oil
1 pound large shrimp, peeled And deveined
1/2 tsp cumin
1 tsp chili powder
1 tsp lime juice
4 flour tortillas
2 tsp butter
2 cups queso blanco cheese, crumbled
Sour cream or guacamole, to serve
1. Heat skillet over high heat and add olive oil. Cook shrimp with cumin and chili powder until pink. Stir in the lime juice.
Remove shrimp from skillet and chop into bite-size pieces.
2. In a separate skillet, heat 1 teaspoon butter. Place a tortilla in the skillet, then layer on cheese, arugula and shrimp. Top with a little more cheese and a second tortilla. Cook for about 2 minutes per side, until cheese starts to melt and tortillas are golden. Repeat with remaining butter, tortillas and filling.
3. Slice quesadillas into wedges. Serve with sour cream.
Recipe adapted from Every Day With Rachael Ray Magazine
Sometimes only dancing can clear my head. This discoish new tune by Icky Blossoms is just the ticket to bounce around to today.
Check out Icky Blossoms on the band’s Website, where you can buy their music. Beware the strobes!