Shrimp Quesadilla

This is a quesadilla recipe perfect for a light lunch. You can use fresh shrimps, if you can find them. If not, frozen shrimps are still fine.

Ingredients:

  • 2 large tortillas
  • 1cup frozen cooked shrimps, peeled
  • 2 tablespoons fresh parsley, finely chopped
  • 1/2 teaspoon red hot chili flakes (if you like very spicy food, you can use as much chili as you wish)
  • 2 garlic cloves, peeled, crushed
  • Juice from one lime
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup green onions, chopped
  • 2 cups Monterey Jack cheese, shredded
  • salt and pepper to taste

Directions:
Heat the olive oil in a stick-free pan. Add the green onion, garlic, chili flakes. Cook for 2-3 minutes over medium heat, stirring a few times. Add the shrimps, lime juice and parsley. Cook for about 2-3 minutes.

Heat the tortillas in a pan for about 30 seconds on each side. After you finish heating the second tortilla, leave it in the pan and add shredded cheese on top of it. Then add the shrimp mix on top of the cheese and cover with the other tortilla. When the cheese starts melting, flip the quesadilla over. You can do that with the help of a plate or of a second pan, or you can just use two spatulas, if you’re handy enough.

Cut the quesadilla in 6-8 wedges and serve it hot.

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Shrimp Broccoli Quiche Recipe

If you want a quiche recipe which is quick and tasty, suitable for breakfast as well as for dinner, then this one is a winner for you.

Ingredients:

  • 1 pie shell, pre-baked
  • 4 fresh, free-range eggs, beaten
  • 1 cup light cream
  • 1 cup broccoli florets, steamed
  • 1/4 cup green onions, finely chopped
  • 1 cup shrimps, cooked, peeled
  • 2 garlic cloves, peeled, minced
  • 1/2 teaspoon salt (or less, if you prefer)
  • freshly ground black pepper
  • herbs & spices according to taste

Directions:
Mix together the broccoli, shrimps, green onions and garlic cloves. Evenly spread them over the pie shell. In a bowl, beat the eggs, then gradually add the cream, salt and pepper, any other herbs and spices you like, stirring well until the custard becomes homogeneous.

Pour it over the quiche filling, making sure to have all filling ingredients evenly covered.

Preheat the oven to 350F. Bake the quiche for about 40 minutes. After 30 – 35 minutes, you can try it with a toothpick: insert it in the center and if it comes out clean, remove quiche from heat. If not, keep it in the oven for 10 minutes more, then try it again. Serve hot, but let is cool for about 10 minutes before cutting it.

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