Quesadillas With Shrimp Pineapple And Peppers Recipes

SHRIMP QUESADILLAS

Steps:

• Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper, and green bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes.
• Stir salt, cumin, and chili powder into onion and bell peppers.
• Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.
• Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.
• Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.
• Place a tortilla in the hot oil. Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half.
• Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

QUESADILLAS WITH SHRIMP AND PEPPERS

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

PINEAPPLE BBQ SHRIMP

Steps:

• Melt 1 tablespoon butter in 12-inch skillet or wok over medium-high heat until sizzling; add shrimp and garlic. Cook, stirring occasionally, 2-3 minutes or until shrimp turn pink. Remove shrimp from pan; set aside.
• Melt remaining 1 tablespoon butter in same pan over medium-high heat; add green pepper and onion. Cook, stirring occasionally, 3-4 minutes or until vegetables are crisply tender. Stir in cooked shrimp, pineapple tidbits and barbecue sauce. Cook over medium heat, stirring occasionally, 1-2 minutes or until heated through.
• Serve immediately over hot cooked rice; sprinkle with chopped fresh parsley, if desired.

QUESADILLAS WITH SHRIMP, PINEAPPLE AND PEPPERS

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.

SHRIMP QUESADILLAS

Steps:

• Heat 1 tablespoon oil in a large skillet or pan. Add the chopped onion, bell pepper, and garlic to the pan. Cook for 1 minute or until tender.
• Add the shrimp and taco seasoning and cook for another 1-2 minutes or until shrimp begins to turn pink.
• Transfer the mixture to a bowl and rinse and whip down the pan with a paper towel. Return the pan to the heat and spray cooking spray or brush with about 1 teaspoon vegetable oil.
• Place a tortilla in the pan and sprinkle cheese on one side of the tortilla. Spoon about 5-6 shrimp or enough to cover with another sprinkle of cheese. Fold tortilla in half. Cook for 2-3 minutes on each side or until golden and crispy. Repeat for reaming tortillas.
• Serve with Sour cream, salsa, or guacamole.

MAKE SHEET PAN HAWAIIAN SHRIMP IN 20 MINUTES

Steps:

• Preheat oven to 450°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
• Place rice and oil in a bowl. Using your fingers, break apart rice and coat with oil. Carefully remove pan from oven; spread rice mixture in an even layer in center of pan. Bake in preheated oven for 5 minutes; stir. Top rice with pineapple and bell pepper; bake at 450°F for 5 minutes. Arrange shrimp over rice mixture; bake at 450°F until shrimp are done, about 6 minutes.
• Place soy sauce, sugar, and vinegar in a microwave-safe bowl. Microwave at high 45 seconds. Whisk until sugar dissolves. Drizzle over pan. Add black pepper; toss. Sprinkle with cilantro.