Friday, August 10, 2018

Summer Veggie and Shrimp Quesadilla / #FarmersMarketWeek

Veggie and Shrimp Quesadillas are a recipe I made for my husband. Although I love shrimp, I only like it cold. My husband enjoys it anyway he can, so this recipe is for him. This is an simple recipe, and it is easy to interchange the shrimp for chicken, or beef, or vegetables only.
Today is the last day of #FarmersMarketWeek! I am so sad to see it end, but I am happy and excited about all the amazing and creative recipes I have collected from my blogging friends! I hope you got to see them all, but if you didn't, just click on Kielbasa and Cheddar Mini Omelette Cups and Naan Bread Grilled Veggie Pizza. Each post has a complete list of all the participating bloggers at the end of the page, right above the printable recipe. Today's post is the same way.


Summer Veggie and Shrimp Quesadilla
(printable recipe at end of page)
(makes 1 quesadilla)

2 tbl. Butter
5 Shrimp (any size, defrosted)
Red, yellow, and orange Peppers
1/2 Green Onion
1/2 Roma Tomato
a few sprigs of Cilantro (chopped)
1/4 cup shredded 4 Cheese (or your favorite cheese)
1 Flour Tortilla
Salsa
Sour Cream





Cut up a small amount of each pepper into small strips. I used mini sized peppers, but the large ones will work, of course. Chop a small amount of green onion into slices. If you like more onion, use more. Cut about 3 slices from a Roma tomato. Then cut each slice into 4 small pieces.
Place the veggies in the pan with 1 tbl. butter. Cook on medium high. After about 5 minutes, add the shrimp, because the veggies need just a little more time on the heat than the shrimp. Let cook until the shrimp are a beautiful brownish orange color, like above.
Melt butter in another pan, on medium heat. Lay tortilla in pan. Pile shrimp and veggies onto one half of the tortilla. Add chopped cilantro. Keep in mind that the tortilla is browning from the butter on the other side, so be aware of your heat.
Sprinkle cheese over the quesadilla ingredients. You can see the butter in the pan turning darker, which means your tortilla is turning darker also.
Flip the other half of your tortilla over the half with the ingredients. At this point the cheese should be melted nicely inside the tortilla. Place the quesadilla on a cutting board, cut it in to 4 even pieces.
 You can see the onion and shrimp, the peppers and tomatoes, all gooey in the cheese. Mmmm!
Serve with a side of salsa and some sour cream! Enjoy!
Thank so much for stopping by today!

I had a lot of fun this week sharing these #FarmersMarketWeek recipes. I hope you did too! Scroll down to find more recipes from my blogging friends.


Friday #FarmersMarketWeek Recipes



Yield: 1 Quesadilla

Veggie and Shrimp Quesadilla

ingredients:

2 tbl. Butter
5 Shrimp (any size, defrosted)
Red, yellow, and orange Peppers
1/2 Green Onion
1/2 Roma Tomato
a few sprigs of Cilantro (chopped)
1/4 cup shredded 4 Cheese (or your favorite cheese)
1 Flour Tortilla
Salsa
Sour Cream

instructions:


  1. Cut up a small amount of each pepper into small strips. I used mini sized peppers, but the large ones will work, of course. Chop a small amount of green onion into slices. If you like more onion, use more. Cut about 3 slices from a Roma tomato. Then cut each slice into 4 small pieces.
  2. Place the veggies in the pan with 1 tbl. butter. Cook on medium high. After about 5 minutes, add the shrimp, because the veggies need just a little more time on the heat than the shrimp. Let cook until the shrimp are a beautiful brownish orange color, like above.
  3. Melt butter in another pan, on medium heat. Lay tortilla in pan. Pile shrimp and veggies onto one half of the tortilla. Add chopped cilantro. Keep in mind that the tortilla is browning from the butter on the other side, so be aware of your heat.
  4. Sprinkle cheese over the quesadilla ingredients. You can see the butter in the pan turning darker, which means your tortilla is turning darker also.
  5. Flip the other half of your tortilla over the half with the ingredients. At this point the cheese should be melted nicely inside the tortilla. Place the quesadilla on a cutting board, cut it in to 4 even pieces.
  6.  You can see the onion and shrimp, the peppers and tomatoes, all gooey in the cheese. Mmmm!
  7. Serve with a side of salsa and some sour cream! Enjoy!
Created using The Recipes Generator





7 comments:

Carlee said...

That looks absolutely delicious! I think I am putting it on our lunch menu for the weekend!

Valentina said...

I love quesadillas for a quick and easy meal! These are so versatile and tasty!

Eileen Kelly said...

My kids can eat quesadillas daily. Making shrimp quesadillas I think they would eat them for every meal. Such great flavors and so easy to make. Love it!

Caroline Williams said...

Quesedillas make such a great quick snack/light meal. Love the sound of this filling.

Anne said...

Quesadillas are such a tasty and easy meal. I love all of the ingredients in this!

Books n' Cooks said...

I need to make quesadillas more - they're so easy and so versatile for using up leftovers or sneaking in veggies. And this recipe is a great variation!

Family Around The Table said...

We love quesadillas but never use shrimp. That's going to change!