THE GREATEST QUESADILLA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 3 servings
Number Of Ingredients 10
Steps:
- Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside.
- Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Cook until golden on the bottom, about 3 minutes.
- Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.
SHRIMP QUESADILLA
Provided by Food Network
Time 1h20m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Place cheese in freezer for around 45 minutes.
- Meanwhile, preheat oven to 400 degrees F.
- Drizzle shrimp with olive oil in a large bowl. Sprinkle with salt and pepper and toss to coat. Spread on a baking sheet and bake, rotating once, until just cooked through, 7 to 9 minutes.
- When shrimp are cool enough to handle, remove and discard peels and tails. Cut shrimp into thirds.
- Shred cheese using the large holes on a box grater.
- Spread 1 tablespoon mayonnaise on one side of a tortilla. Place tortilla, mayo-side down, in a large skillet. Sprinkle half the cheese evenly over the top of the entire tortilla, then turn heat on to medium-low heat. While pan is heating, sprinkle half of the chopped shrimp, half of the roasted red peppers and half of the cilantro on one half of the tortilla, leaving the other half with just cheese. Let quesadilla cook, checking that the bottom of the tortilla doesn't burn, until cheese is mostly melted, 3 to 5 minutes. Remove skillet from heat and carefully fold the quesadilla in half like a book, folding the cheese side over the toppings. Place quesadilla on a plate and let rest 5 minutes. Repeat with second tortilla and ingredients. Cut into wedges before serving.
QUESADILLAS WITH SHRIMP, PINEAPPLE AND PEPPERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- On a large plate, pour the red sauce over the shrimp and set aside.
- Heat a large skillet over medium-high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned.
- Stir them after a minute or so, then let them sit on medium-high heat until they're nice and brown.
- Add the pineapple and cook over medium-high heat until they start to get brown/black. Remove from skillet and set aside.
- Add the shrimp and cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.
- In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.
- Remove the quesadilla from the skillet and slice it into 4 wedges using a large pizza cutter.
- Serve the quesadilla with pico de gallo, guacamole and sour cream.
CREAMY SHRIMP AND GNOCCHI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place a large skillet with a lid over medium-high heat and add the olive oil. Bring a large pot of salted water to the boil.
- Lightly rinse the shrimp to help separate them and remove any large pieces of ice. Shake off any excess water, then toss the shrimp with the lemon pepper seasoning.
- Add the shrimp to the hot oil, using tongs to move into a single layer. Cover and let cook until the shrimp start to defrost and turn pink, about 2 minutes. Uncover, flip the shrimp and cook for an additional 2 to 3 minutes, flipping for the final minute. Check that the shrimp are pink all over, then remove to a plate.
- Deglaze the skillet with the wine, scraping the bottom. Add the cream, mascarpone, pesto, lemon zest and good pinch of salt and pepper. Stir to combine and bring to a simmer. Continue simmering for 1 to 2 minutes and allow the sauce to thicken slightly.
- Add the gnocchi to the boiling water and cook for 3 to 4 minutes. When the gnocchi are ready, they will begin to float.
- Drain the gnocchi and add to the sauce along with the frozen peas and the shrimp with any juices. Stir and heat through until the sauce has thickened a little more and everything is combined, about 2 minutes. Taste and adjust the seasoning as needed. Garnish with the basil and lemon slices.
QUESADILLAS DE CAMARONES (PIONEER WOMAN)
Wow are these terrific. I never thought about making shrimp quesadillas, and I wish I saw this recipe sooner. I didn't use as much butter as the recipe called for, and I found my griddle worked great the whole way through just by starting with a little butter in the pan. I also didn't find it needed any salt because the enchilada sauce was salty enough. I served this with guacamole and salsa. If I had any cilantro in the house, I would have topped the entire mixture with a bunch of it. Recipe courtesy of The Pioneer Woman Cooks: Food From My Frontier.
Provided by AmyZoe
Categories Lunch/Snacks
Time 35m
Yield 6 quesadillas, 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat a tablespoon of olive oil in a large skillet over high heat. Throw in the shrimp.
- Toss around and cook until the shrimp are opaque, about 5 minutes. Sprinkle with salt and reduce the heat to low.
- Pour in the tomato sauce.
- Stir around and allow to simmer for a couple of minutes.
- Remove the shrimp from the skillet, and chop it into chunks. Set aside.
- In a separate skillet, heat the remaining tablespoon of olive oil over high heat.
- Throw in the onion and peppers and cook for 3 to 4 minutes or until the peppers are have a few dark brown or black areas.
- Remove the peppers from the skillet and set them aside.
- Sizzle 1/2 tablespoon butter in a skillet over medium heat and lay a flour tortilla in the pan. Cover with grated cheese.
- Cover the cheese with pepper and onion mixture.
- Lay the chopped shrimp on top of the peppers.
- When the tortilla is golden, top with the second tortilla and carefully flip the quesadilla to the other side, adding the other 1/2 tablespoon butter to the skillet at the same time.
- Continue cooking until the second side is golden.
- Repeat with the remaining tortillas and fillings.
- Cut each quesadilla into wedges and serve with pico de gallo and guacamole.
QUESADILLAS DE CAMARONES (SHRIMP QUESADILLAS) - PIONEER WOMAN
I discovered The Pioneer woman earlier this year and am happy that I did. Ree does a tremendous job providing detailed instructions and pictures on how to make all of her recipes. I made these quesadillas last month..and man oh man are they good! I found the key for these quesadillas is cooking the vegetables separately from the shrimp, chopping the shrimp into small pieces, and of course the butter used in the cooking of the assembled quesadilla...use butter...I promise...you won't be sorry you did. Enjoy!!
Provided by Johnsdeere
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pour red sauce over peeled and deveined shrimp, set aside.
- Chop vegetables into larges pieces.
- Heat skillet over high heat and add olive oil.
- Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.
- Return skillet to high heat, then dump in the shrimp with the red sauce.
- Cook, stirring only occasionally, until shrimp is opague. Add in a little water if the sauce gets dry.
- Remove from skillet and chop shrimp into bite-size pieces.
- In a separate skillet, heat butter. Place tortilla in skillet then layer on ingredients; cheese, vegetables, and shrimp.
- Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry.
- Remove from skillet and slice into wedges.
- Eat and Enjoy!
Nutrition Facts : Calories 395.2, Fat 20.8, SaturatedFat 9, Cholesterol 55, Sodium 609.8, Carbohydrate 35, Fiber 2.9, Sugar 3.4, Protein 17
SHRIMP QUESADILLAS - PIONEER WOMAN RECIPE
Provided by lindaauman
Number Of Ingredients 12
Steps:
- On a large plate, pour the red sauce over the shrimp and set aside. Heat a skillet over high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned. Remove from the skillet and set aside. Add the shrimp with the sauce. Cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces. In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients. Serve with sour cream, cilantro and lime wedges
More about "shrimp quesadillas pioneer woman recipes"
70 BEST SHRIMP RECIPES - EASY SHRIMP DINNER IDEAS
From thepioneerwoman.com
THE BEST SHRIMP QUESADILLAS | GIMME DELICIOUS
From gimmedelicious.com
QUESADILLAS DE CAMARONES
From thepioneerwoman.com
Servings 6Estimated Reading Time 6 minsCategory Appetizers, Main Dish, SeafoodTotal Time 35 mins
- Remove from skillet and set aside.Return skillet to high heat, then dump in the shrimp with the sauce.
MAKE SHRIMP AND VEGGIE QUESADILLAS IN 35 MINUTES
From thepioneerwoman.com
Servings 6Estimated Reading Time 2 minsCategory Weeknight Meals, Dinner, Fish, SeafoodTotal Time 35 mins
- Add the spinach and scallions, increase the heat to medium high and cook until the spinach wilts and any juices in the pan evaporate, 3 to 4 minutes.
QUESADILLAS WITH SHRIMP AND PEPPERS RECIPE | REE DRUMMOND
From foodnetwork.cel29.sni.foodnetwork.com
Reviews 37Calories 414 per servingCategory Appetizer
PIONEER WOMAN SHRIMP QUESADILLAS : WATCH RECIPE DIRECTIONS
From tpwrecipes.com
SHRIMP AND VEGGIE QUESADILLAS | PUNCHFORK
From punchfork.com
QUESADILLAS WITH SHRIMP AND PEPPERS | FOOD NETWORK CANADA
From foodnetwork.ca
BORED WITH TACO NIGHT? MAKE THESE SIMPLE SHRIMP QUESADILLAS
From thespruceeats.com
QUESADILLAS WITH SHRIMP AND PEPPERS RECIPE | REE DRUMMOND
From foodnetwork.cel30.sni.foodnetwork.com
SHRIMP QUESADILLA RECIPE
From simplyrecipes.com
REE DRUMMOND'S SHRIMP AND PINEAPPLE QUESADILLAS | THE PIONEER …
From youtube.com
REE DRUMMOND'S SHRIMP AND PINEAPPLE QUESADILLAS | THE PIONEER …
From foodiebadge.com
GARLIC SHRIMP RECIPE - HOW TO MAKE GARLIC SHRIMP
From thepioneerwoman.com
SHRIMP QUESADILLA PIONEER WOMAN – EPISODE +23 COOKING …
From tpwrecipes.com
THE PIONEER WOMAN’S BEST SEAFOOD RECIPES
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love