June 08, 2021
By Florida Sportsman Editor
Print Recipe
Simple, right? There are a few tricks to good quesadillas. Start with choice ingredients.
Spicy Shrimp Quesadillas
INGREDIENTS
Simple ingredients kick up the classic quesadillas flavor profile.
1 pound large Florida shrimp, peeled and deveined ½ cup orange juice 1 canned chipotle pepper Spray canola oil 1 sweet onion, thinly sliced 1 red bell pepper, thinly sliced 6 large flour tortillas 2 cups shredded Monterey jack cheese Salt and black pepper Guacamole and chips, on the side DIRECTIONS
In a blender or food processor, puree the chipotle pepper and orange juice.
Add the shrimp and marinate for 15 minutes.
While the shrimp are soaking, heat a fry pan to medium-high, add the spray oil and cook the onion and pepper until the edges char.
Drain the shrimp of the marinade and add to the vegetable mix. Cook about 5 minutes, taking care not to overcook. Remove the pan from heat and set aside.
Heat a separate fry pan, preferably cast iron, to medium and coat with a light spray of cooking oil. Place a tortilla in the pan and coat with one third of the cheese, adding a third of the shrimp and vegetable mix. Sprinkle with salt and black pepper. Top with a second tortilla; cook until bottom is crisp and flip, using a large spatula, to crisp the other side. Repeat for the additional quesadillas.
Cut the quesadillas into wedges and serve with guacamole and chips. And a cold cerveza!
ABOUT FLORIDA SHRIMP
Pink shrimp, pictured. Say that three times fast.
According to the FWC, there are three main varieties of shrimp harvested in Florida: pink, brown and white. The most popular is the pink shrimp, found in clear waters from the west central region, through the Keys and into southeast Florida. Brown shrimp are found in darker waters, and farther north. And white shrimp are caught in the Panhandle, in shallower and less salty waters.
Be sure to always devein your shrimp during prep for the best flavor.
In all cases, and depending on the time of year, all species are usually available statewide. When “they're running,” which varies from region to region, they are fun to catch with a castnet or dipnet and light at night. And they all taste great!
www.floridasportsman.com/cooking FS
