SHRIMP AND CILANTRO PESTO QUESADILLA
Cilantro adds its sharp green presence to this quesadilla, which is topped with a sprinkling of brassy ancho chile powder.
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- Season the shrimp with salt and pepper, to taste. In a small skillet over medium heat, heat 2 tablespoons of the olive oil and saute the shrimp for 1 1/2 minutes on each side. Reserve for garnish.
- Place 2 tortillas on an ungreased baking sheet, sprinkle half the cheeses and 1 1/2 tablespoons pesto on each, and season, to taste, with salt and pepper. Stack the 2 layers and cover with the remaining tortilla. Brush with 1 tablespoon oil and sprinkle evenly with ancho chile powder. May be prepared 1 day ahead up to this point and refrigerated. Bake for 8 to 12 minutes or until the tortillas are slightly crisp and the cheese has melted.
- Cut into quarters and serve hot, garnished with the shrimp, more pesto, and sour cream.
- In a food processor, combine cilantro, garlic, pumpkinseeds, lime juice, salt and pepper. With the motor running, slowly add the olive oil until sauce is emulsified. May be prepared up to 2 days ahead, covered, and refrigerated. Bring to room temperature 1 hour before serving.
- Yield: 1 cup
CILANTRO-PUMPKIN SEED DRESSING
This is a copycat recipe of a salad dressing served at the El Torito Mexican Restaurant franchise. I made substitutions and adjustments with some of the ingredients for ease in preparation.
Provided by COOKGIRl
Categories Salad Dressings
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 13
Steps:
- NOTE: I have also used a combination of vegan mayonnaise, sour cream and/or plain yogurt with this recipe, using up what I have on hand.
- Add all ingredients to blender and blend until smooth. (Or use an hand held immersion blender to blend. ).
- For thinner salad dressing, add more water. Adjust seasonings if necessary.
- The thicker version of this dressing makes a delicious topping for fish tacos, tostadas; or as a dip for tortilla chips, etc.
- Best if prepared at least an hour in advance.
- Yield is estimated.
Nutrition Facts : Calories 1454.6, Fat 145.6, SaturatedFat 24.1, Cholesterol 50.3, Sodium 1395, Carbohydrate 34.3, Fiber 1.8, Sugar 9.7, Protein 11.1
PUMPKIN SHRIMP CURRY
"Pumpkin is for more than just pie. I like it in ravioli, soup, and this curry dish!"
Provided by Tory Miller
Categories Quick & Easy Low Cal Dinner Shrimp Curry Pumpkin Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and fried shallots.
SESAME CILANTRO SHRIMP
On days when I don't feel like spending much time in the kitchen, I reach for shrimp. I can have a hot meal in the table in 10 minutes. -Tami Penunuri, League City, Texas
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, heat 1 tablespoon dressing over medium heat. Add shrimp; cook and stir 1 minute., Stir in remaining dressing; cook, uncovered, until shrimp turn pink, 1-2 minutes longer. To serve, squeeze lime juice over top; sprinkle with cilantro. If desired, serve with rice.
Nutrition Facts : Calories 153 calories, Fat 4g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 461mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 20g protein. Diabetic Exchanges
CILANTRO-PUMPKIN SEED SHRIMP
Make and share this Cilantro-Pumpkin Seed Shrimp recipe from Food.com.
Provided by Sandi From CA
Categories Very Low Carbs
Time 25m
Yield 24 shrimp, 2-6 serving(s)
Number Of Ingredients 10
Steps:
- For sauce: Purée all ingredients in a blender to a pestolike consistency.
- Heat olive oil in a large sauté pan over medium-high heat.
- Add shrimp and sauté until opaque (about 2 minutes on each side).
- Remove from pan and keep warm.
- Deglaze pan with white wine and reduce over high heat for 1 minute.
- Add heavy cream and reduce to a tomato-sauce-like consistency.
- Stir in 2 to 3 tablespoons cilantropumpkin seed sauce and season with salt and pepper.
- To serve, place shrimp on plates and drizzle with sauce.
Nutrition Facts : Calories 1012.1, Fat 96.8, SaturatedFat 36.9, Cholesterol 302.7, Sodium 396.8, Carbohydrate 8.9, Fiber 1.1, Sugar 0.8, Protein 25.8
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