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Shrimp, Chorizo, and Goat Cheese Quesadillas


Preheat the oven to 400 degrees and line a baking sheet with foil.

In a large frying pan, heat the olive oil over medium heat. Add the onions and a pinch of salt. Sauté until golden brown, about 20-30 minutes. Remove the onions from the pan.

Add the chorizo to same pan and let some fat render out over medium heat. Remove from the pan and place on a paper towel to drain once browned and crispy.

Return shrimp to pan to heat through if cold. Set aside, and rinse the pan.

To assemble the quesadillas, place a thin layer of Jack cheese, half of the chorizo, several small dollops of goat cheese, a quarter of the caramelized onions, and another thin layer of Jack cheese on the first tortilla, being sure to leave some room around the sides.

Add another tortilla on top of that and repeat, but using half of the shrimp instead of chorizo. Add a pinch of salt and pepper. Top with a third tortilla and gently press down. Repeat the procedure for the second quesadilla.

Place the first quesadilla on a lightly oiled pan over medium-high heat. Cook until it begins to brown on the bottom, about 1 minute, carefully flip with a large spatula, and repeat. Remove to the baking sheet, and repeat with the second quesadilla.

Cook in the oven until well browned and the cheese is melted, about 10 minutes.

Plate, cut into quarters, and enjoy!


Shrimp, Chorizo, and Goat Cheese Quesadillas - Recipes


Recipe Summary

  • ½ (16 ounce) package whole wheat rotini pasta
  • 2 teaspoons olive oil
  • 3 green onions, slivered
  • 2 cloves garlic, minced
  • 1 (8 ounce) jar quartered marinated artichoke hearts, drained
  • 1 (14.5 ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 2 tablespoons capers
  • ¼ teaspoon chipotle chile powder
  • 1 pound large shrimp, peeled and deveined
  • ⅓ pound crumbled goat cheese

Bring a large pot of lightly salted water to a boil cook the rotini at a boil until tender yet firm to the bite, about 8 minutes drain.

Meanwhile, heat olive oil in a large skillet over medium heat cook and stir green onions and garlic until onions are tender, about 4 minutes. Add artichokes, tomatoes, capers, and chipotle chile powder bring to a boil. Reduce heat to low and simmer. Place shrimp into sauce cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.

Divide pasta evenly into 4 bowls and top with shrimp and tomato sauce. Scatter goat cheese over sauce.


Ten minute shrimp and goat cheese quesadillas

Adam is getting reconstructive shoulder surgery this morning! Poor guy! We would both appreciate your thoughts and prayers. I made these quesadillas for him yesterday because I’m a nice girlfriend and if I was about to go into surgery, warm creamy goat cheese and spicy shrimp would make me feel better. How could it not?

Apparently it was just what the doctor ordered because after one cheesy bite, he declared these quesadillas the “best he’s ever had” (and, he wants me to be sure to tell you that’s coming from a Texan—the man knows his quesadillas).

The combination of shrimp and goat cheese is simply unbeatable, and the fact that these come together in only 10 minutes is just icing on the cake.

Icing on the cake? More like cayenne on the shrimp.

I seriously threw these together when I got back from yoga class yesterday, when I was all sweaty and slimy and about to gnaw off my arm from hunger. It goes without saying that I like quick, flavorful meals….especially for lunch.

This was one of those meals!

Within ten minutes, I had thawed out some shrimp, heated up some frozen sauteed pepper and onion mix from Trader Joe’s, and had my cast iron ready for quesadilla love making. Did I really just say that?

Anyway, by the time poor Adam arrived the only thing that was left remained to do was fix myself up. But I was too hungry for that. It’s a good thing he loves me anyway (or he just really loves my quesadillas).

You really should make these as soon as possible. I’m already planning on making them again for lunch tomorrow—they are that tasty and delicious.

Goat cheese really does make everything better!

Shrimp and Goat Cheese Quesadillas

Ingredients:

8 raw shrimp (frozen or fresh, deveined with tails off)

1/2 cup frozen sauteed pepper and onion mix

1/2 cup shredded pepperjack cheese

1/2 cup crumbled goat cheese

salsa and avocado slices for serving

Heat up the frozen bell pepper and onion mix in a skillet over high heat for about a minute. Transfer to a small bowl and set aside.

In the same skillet, spray with cooking spray and crank up the heat to high. Add the shrimp and cook quickly for about thirty seconds. Add the cayenne pepper, salt and chili powder and toss to coat. Immediately take off heat (shrimp cook fast!).

Scatter pepperjack cheese and goat cheese on two tortillas and then top each with four cooked shrimp and a little bit of the onion and pepper mix. Lay other tortillas on top and cook each in a greased skillet over medium heat until the cheese has melted and the tortillas are golden brown and crispy.

Let cool and then cut into four slices with a scissors. Serve with avocado slices and salsa.


RECIPES: SHRIMP, AVOCADO AND GOAT CHEESE QUESADILLAS

In a medium-heavy skillet set over medium heat, sauté the bacon until browned and crisp. Remove with a slotted spoon to drain on paper towels.

Add 1 tablespoon olive oil to the pan drippings and heat over medium heat until hot. Add shrimp and cook, turning once or twice until pink and curled, about 3 minutes total. Remove shrimp and, when cool enough to handle, cut them in half lengthwise (through the back) and set aside.

Halve the avocado lengthwise and remove the pit. Peel and cut each half into 1/4-inch slices. Place slices in a shallow, nonreactive bowl and toss gently with lime juice.

In a medium bowl, mix together until well blended the goat cheese, Monterey Jack, cumin, lime zest and cilantro.

Place a tortilla on a clean work space. Using a table knife or a small offset spatula, spread a fourth of the cheese mixture on the tortilla, going almost to the edges. Arrange a fourth of the shrimp and a fourth of the avocado slices on one half of the tortilla, and sprinkle with a fourth of the bacon. Fold the tortilla in half and press down gently to secure the filling. Repeat to make three more quesadillas.

Place a stovetop grill pan over medium-high heat and brush with olive oil, or use a large skillet and coat the bottom lightly with oil. When the grill pan or skillet is quite hot, add as many quesadillas as will fit comfortably in a single layer. Using a spatula, press down on the quesadillas, and cook until grill marks appear (if using a grill pan) or lightly browned (if using a skillet), about 2 minutes. Turn and cook until grill marks appear or it's lightly browned on other side, 1 to 2 minutes. Remove, cover loosely with foil and continue until all quesadillas are cooked.

Use a sharp knife to cut each quesadilla into 3 wedges. Arrange quesadillas on a platter and serve warm. Serve with a dash of Tabasco, if desired.

Nutrition information per serving:

Calories 300 Fat 22 g Sodium 404 mg

Carbs 15 g Saturated fat 9 g Calcium 146 mg

Protein 13 g Cholesterol 47 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 bread/starch, 1 1/2 medium-fat meat, 3 fat.


The Best Shrimp Quesadillas

A tasty mixture of spicy shrimp, sautéed onions & bell peppers, garlic, and melted cheese crisped in a tortilla. These quesadillas are simple and a delicious way to enjoy shrimp!
Calling all shrimp lovers! These DELICIOUS shrimp quesadillas are a must try. We&rsquove made them countless time and will continue to make them forever. They&rsquore super quick and easy to make, packed with flavor and highlight shrimp in a festive and spicy way.

It&rsquos all made in one pan in under 20 minutes tops. First the onions, bell peppers, and garlic are sauteed for a just a minute. Next, the shrimp and seasoning is added and cooked for just another minute or two (side note, shrimp cooks in literally minutes, which is why I LOVE cooking it).

Now, all that&rsquos left is to add some shrimp mixture in a tortilla, top with cheese, and toast until crispy. The outcome is crispy quesadillas filled with cheesy shrimp and a mouth-watering flavor combo that is out of this world!
Serve the quesadillas with sour-cream, your favorite salsa or guacamole. I served them with my cilantro sour-cream sauce. They store very well in the fridge and can be re-heated in a pan to melt the cheese and crisp the tortilla.


Shrimp & Goat Cheese Grits with Roasted Red Pepper Sauce Recipe

  • 2 Tbsp. plus 1.5 tsp. olive oil
  • 1 lb. large uncooked shrimp, peeled, deveined, and tails removed
  • 1 Tbsp. minced garlic
  • 1/2 cup thinly sliced roasted red bell pepper
  • 2 Tbsp. Creole Spice (recipe below)
  • 1/4 cup dry white wine (such as Sauvignon Blanc)
  • 3 Tbsp. unsalted cold butter
  • Goat Cheese Grits (recipe here)

Shrimp, Chorizo, and Goat Cheese Quesadillas - Recipes

8 raw shrimp (frozen or fresh, deveined with tails off)

1/2 cup frozen sauteed pepper and onion mix

1/2 cup shredded pepperjack cheese

1/2 cup crumbled goat cheese

salsa and avocado slices for serving

Heat up the frozen bell pepper and onion mix in a skillet over high heat for about a minute. Transfer to a small bowl and set aside.

In the same skillet, spray with cooking spray and crank up the heat to high. Add the shrimp and cook quickly for about thirty seconds. Add the cayenne pepper, salt and chili powder and toss to coat. Immediately take off heat (shrimp cook fast!).

Scatter pepperjack cheese and goat cheese on two tortillas and then top each with four cooked shrimp and a little bit of the onion and pepper mix. Lay other tortillas on top and cook each in a greased skillet over medium heat until the cheese has melted and the tortillas are golden brown and crispy.

Let cool and then cut into four slices with a scissors. Serve with avocado slices and salsa.


Recipe Summary

  • 1 quart chicken stock or canned low-sodium broth
  • ¾ pound medium shrimp, shelled and deveined
  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 small onion, finely chopped
  • 1 cup arborio rice (8 1/2 ounces)
  • ½ cup dry white wine
  • ½ cup chopped basil leaves
  • ¼ cup soft fresh goat cheese (1 1/2 ounces)
  • 2 tablespoons freshly grated Parmesan cheese
  • ¼ teaspoon finely grated fresh ginger
  • ¼ teaspoon finely grated lemon zest
  • Salt and freshly ground pepper

In a medium saucepan, bring the stock to a simmer. Add the shrimp, cover and simmer over moderate heat until just cooked, about 2 minutes. With a slotted spoon, transfer the shrimp to a plate to cool. Cover the stock and keep it at barely a simmer.

In a medium saucepan, melt the butter in the olive oil. Add the garlic and onion and cook over low heat, stirring, until softened, about 4 minutes. Add the rice and cook over moderate heat, stirring, until it is coated with oil, about 1 minute. Add the wine and simmer until almost evaporated, about 3 minutes. Add 1 scant cup of the simmering stock and cook, stirring constantly, until it is absorbed. Continue to add the stock, 1 cup at a time, stirring constantly until it is absorbed. The risotto is done when the rice is tender but still slightly firm and creamy, about 25 minutes total. Stir in the shrimp. Remove the risotto from the heat and stir in the basil, goat cheese, Parmesan, ginger and lemon zest. Season the risotto with salt and pepper and serve.

Wine Recommendation: A crisp Sauvignon Blanc echoes the tang of the goat cheese in this seafood risotto. Look for a lively example from South Africa, such as the 2001 Thelema or the 2001 Simunye.


Recipe Summary

  • 1 quart chicken stock or canned low-sodium broth
  • 3/4 pound medium shrimp, shelled and deveined
  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 small onion, finely chopped
  • 1 cup arborio rice (8 1/2 ounces)
  • 1/2 cup dry white wine
  • 1/2 cup chopped basil leaves
  • 1/4 cup soft fresh goat cheese (1 1/2 ounces)
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/4 teaspoon finely grated fresh ginger
  • 1/4 teaspoon finely grated lemon zest
  • Salt and freshly ground pepper

In a medium saucepan, bring the stock to a simmer. Add the shrimp, cover and simmer over moderate heat until just cooked, about 2 minutes. With a slotted spoon, transfer the shrimp to a plate to cool. Cover the stock and keep it at barely a simmer.

In a medium saucepan, melt the butter in the olive oil. Add the garlic and onion and cook over low heat, stirring, until softened, about 4 minutes. Add the rice and cook over moderate heat, stirring, until it is coated with oil, about 1 minute. Add the wine and simmer until almost evaporated, about 3 minutes. Add 1 scant cup of the simmering stock and cook, stirring constantly, until it is absorbed. Continue to add the stock, 1 cup at a time, stirring constantly until it is absorbed. The risotto is done when the rice is tender but still slightly firm and creamy, about 25 minutes total. Stir in the shrimp. Remove the risotto from the heat and stir in the basil, goat cheese, Parmesan, ginger and lemon zest. Season the risotto with salt and pepper and serve.


Watch the video: Best Shrimp Quesadillas Recipe (January 2022).