Shrimp Quesadillas With Cajun Remoulade Recipes

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CAJUN-SPICED GRILLED SHRIMP WITH REMOULADE



Cajun-Spiced Grilled Shrimp with Remoulade image

Provided by Valerie Bertinelli

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons lemon juice, from 1 lemon
2 tablespoons extra-virgin olive oil
2 teaspoons Cajun spice
Kosher salt
1 pound large shrimp (10 to15 per pound), peeled and deveined
1 tablespoon chopped fresh flat-leaf parsley, for serving
Lemon wedges, for serving
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons Cajun spice
1 tablespoon ketchup
1 tablespoon whole grain mustard
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon lemon zest
Kosher salt

Steps:

  • For the shrimp: Add the lemon juice, olive oil, Cajun spice and 1/2 teaspoon of salt to a medium bowl and whisk to combine. Add the shrimp and toss to coat them in the spice mixture. Allow the shrimp to marinate while you make the remoulade. Do not marinate shrimp longer than 20 minutes.
  • For the remoulade: Add the mayonnaise, sour cream, Cajun spice, ketchup, mustard, parsley, lemon zest and 1/4 teaspoon salt to a bowl and whisk to combine. Refrigerate until ready to serve.
  • Preheat a grill pan over medium-high heat. When the pan is hot, add the shrimp in an even layer. Allow the shrimp to cook for 2 minutes, then flip them and cook until they are just opaque and the tails are pink, about another minute. Remove the shrimp to a serving platter, garnish with parsley and lemon wedges and serve with remoulade.

SHRIMP QUESADILLAS



Shrimp Quesadillas image

Spicy quesadillas with a fajita-style shrimp filling. Garnish with chopped cilantro and serve with sour cream.

Provided by DanaV

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 13

2 tablespoons vegetable oil
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 pound uncooked medium shrimp, peeled and deveined
1 jalapeno pepper, seeded and minced
1 lime, juiced
1 teaspoon vegetable oil, or as needed
6 large flour tortillas
3 cups shredded Mexican cheese blend, divided

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.

Nutrition Facts : Calories 753.1 calories, Carbohydrate 67.8 g, Cholesterol 179.7 mg, Fat 36.9 g, Fiber 5.2 g, Protein 37.9 g, SaturatedFat 18.3 g, Sodium 1788.4 mg, Sugar 4.6 g

SHRIMP QUESADILLAS WITH CAJUN REMOULADE



Shrimp Quesadillas with Cajun Remoulade image

Make and share this Shrimp Quesadillas with Cajun Remoulade recipe from Food.com.

Provided by Colbys Mom

Categories     Cajun

Time 41m

Yield 2-3 serving(s)

Number Of Ingredients 14

1/2 lb shrimp, peeled and deveined
4 flour tortillas, 10 inch
2 tablespoons olive oil
2 tablespoons cajun seasoning, plus (or Creole)
1 teaspoon cajun seasoning, divided use
1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon lemon juice
1 teaspoon Tabasco sauce
1/4 cup cilantro
1/2 teaspoon salt
1/4 cup diced green chilis (or poblano)
1 cup shredded four-cheese Mexican blend cheese

Steps:

  • Preheat oven to 425 degrees.
  • Make cajun remoulade by mixing mayonnaise with 2 Tbsp.
  • cajun seasoning, Worcester sauce, cayenne pepper, lemon juice, and Tabasco.
  • Refrigerate for 30 minutes.
  • Meanwhile, heat 1 Tbsp.
  • olive oil in skillet over high heat, 2 minutes.
  • Toss shrimp with 1 tsp.
  • of cajun seasoning and salt.
  • Cook for 3 minutes.
  • Transfer to large bowl.
  • Add chiles and cilantro to shrimp and mix.
  • Brush a large cookie sheet with olive oil.
  • Arrange 1 tortilla on cookie sheet.
  • Top with 1/2 of cheese and shrimp mixture.
  • Place another tortilla on top of that.
  • Brush lightly with olive oil.
  • Bake 8 minutes, until lightly browned.
  • Repeat with the remaining tortillas and mixture.
  • Cut quesadilla into wedges and serve with the remoulade.

SHRIMP QUESADILLAS



Shrimp Quesadillas image

This is a quick and easy dinner - use pre-cooked shrimp to make it even faster. This makes 4 servings, each is 5 ww points!

Provided by MA HIKER

Categories     Mexican

Time 36m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 lb large shrimp, pre-cooked, peeled, and deveined
1/4 teaspoon salt
1 small onion, thinly sliced
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 lb fresh white mushroom, sliced
1 cup fresh spinach leaves, chopped
1 tablespoon fresh cilantro, chopped
4 (8 inch) flour tortillas (fat free)
1 cup monterey jack cheese (reduced fat)

Steps:

  • Remove the tails from the shrimp.
  • Spray a non-stick skillet with non-stick spray and set over medium-high heat. Add the onion, garlic, cumin and salt. Cook, stirring occasionally, until fragrant, about 2 minutes. Stir in the mushrooms and spinach and cook, stirring frequently until softened, 3 to 5 minutes.
  • Remove from the heat, add the shrimp and cilantro.
  • Place a tortilla on a work surface. Top half of the tortilla with 2 tablespoons of cheese, one-fourth of the shrimp mixture, then 2 tablespoons of cheese. Flatten and fold over the top half of the tortilla over the filling to form a semi-circle, lightly pressing the edges to seal.
  • Repeat with the remaining ingredients, making 4 quesdillas.
  • Wipe the skillet clean, spray with non-stick spray, and set over medium heat.
  • Add 2 quesadillas and cook until the cheese melts and outsides of the tortillas are lightly browned, about 4 minutes per side.
  • Transfer quesadillas to a plate and keep warm.
  • Repeat with remaining two quesadillas.

Nutrition Facts : Calories 394.2, Fat 14.7, SaturatedFat 6.8, Cholesterol 154.8, Sodium 789.1, Carbohydrate 34, Fiber 2.8, Sugar 3, Protein 31.1

BRENNAN'S CLASSIC SHRIMP REMOULADE



Brennan's Classic Shrimp Remoulade image

Make and share this Brennan's Classic Shrimp Remoulade recipe from Food.com.

Provided by PanNan

Categories     Brunch

Time 20m

Yield 2 1/2 cups sauce, 6 serving(s)

Number Of Ingredients 21

1/4 cup ketchup
1/4 cup prepared horseradish
1/4 cup creole mustard, such as zatarain
2 tablespoons prepared yellow mustard
2 tablespoons white vinegar
1/2 lemon, juice of
1/2 cup finely chopped green onion
1/4 cup finely chopped celery
1/4 cup finely chopped parsley
1 clove garlic, minced
1 tablespoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1 dash Tabasco sauce
1 fresh egg (or pasteurized equivalent)
3/4 cup vegetable oil
2 lbs boiled shrimp
1 1/2 cups very thinly sliced cucumbers
1/2 cup very thinly sliced radish
2 cups frisee or 2 cups curly endive lettuce
1/2 cup vinaigrette dressing

Steps:

  • Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.
  • Cover and mix at high speed until well blended.
  • Remove cover and gradually add oil in a slow steady stream.
  • Sauce will thicken to a pourable, creamy consistency.
  • Store in covered container in refrigerator up to 3 days.
  • Serving suggestion: toss boiled shrimp in remoulade sauce.
  • Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.

Nutrition Facts : Calories 541.9, Fat 41, SaturatedFat 6.2, Cholesterol 329.7, Sodium 776.9, Carbohydrate 10, Fiber 2.9, Sugar 5.3, Protein 34.5

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