Shrimp and Crab QuesadillasAngie McGowan
I don’t know if all kids love shrimp as much as mine does, but he is obsessed. I think he may even love shrimp more than my childhood best friend did. Every-time she came out to eat with us, or when I went out to eat with her family, she wanted shrimp. Both of our parents kidded that she would turn into a shrimp one day. I guess her obsession, along with my son’s, stems from the fact that shrimp is an only once in a while treat. Because of their cost, and more importantly, their high cholesterol, we reserve shrimp for not more than once a month. For this recipe, I combined two of his favorites, shrimp and cheese, for a kid-friendly dinner he loved. I also served these with my sweet potato soup.
Shrimp and Crab Quesadillas Recipe
1 1/2 lbs shrimp, peeled and de-veined, tails removed
1/2 lb crab meat
1/2 teaspoon cumin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried cilantro
1 clove garlic, finely chopped
1 tablespoon olive oil
the juice from 1/2 a lime
1 green pepper, diced
1/2 green pepper, diced
2 tablespoons freshly chopped cilantro
1 jalapeno pepper, diced (optional)
3 cups shredded cheese
8 large flour tortillas
1. Preheat oven to 450 degrees. Add shrimp, crab, cumin, kosher salt, black pepper, dried oregano, dried cilantro and garlic to a large bowl. Toss well to coat. Preheat large skillet. Drizzle with olive oil. Saute shrimp and crab until it just starts to turn opaque. Add lime juice and mix well. You just want to partially cook the seafood, because it will finish cooking in the oven.
2. On cookie sheets, oil one side of the four flour tortillas with vegetable oil. Place tortilla, oil side down. Divide crab and shrimp mixture and spread over the four tortillas. Add chopped bell peeper, onion, fresh cilantro, and optional chopped jalapeno pepper. Add cheese. Add top tortilla, and lightly brush the top with oil.
3. Bake at 450 degrees until lightly browned, about 10 – 15 minutes.
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