I shared my recipe for shrimp and crab quesadillas over the weekend on Babble. This was my fist attempt at indoor lighting. I don’t care for it too much, so I am trying again. If I ever perfect the indoor lighting, I’ll be the first to share it with you.
This recipe developed for Babble’s Family Kitchen.
Yield: Serves 4
1 1/2 lbs shrimp, peeled and de-veined, tails removed
1/2 lb crab meat
1/2 teaspoon cumin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried cilantro
1 clove garlic, finely chopped
1 tablespoon olive oil
the juice from 1/2 a lime
1 green pepper, diced
1/2 green pepper, diced
2 tablespoons freshly chopped cilantro
1 jalapeno pepper, diced (optional)
3 cups shredded cheese
8 large flour tortillas
vegetable oil
1. Preheat oven to 450 degrees. Add shrimp, crab, cumin, kosher salt, black pepper, dried oregano, dried cilantro and garlic to a large bowl. Toss well to coat. Preheat large skillet. Drizzle with olive oil. Saute shrimp and crab until it just starts to turn opaque. Add lime juice and mix well. You just want to partially cook the seafood, because it will finish cooking in the oven.
2. On cookie sheets, oil one side of the four flour tortillas with vegetable oil. Place tortilla, oil side down. Divide crab and shrimp mixture and spread over the four tortillas. Add chopped bell peeper, onion, fresh cilantro, and optional chopped jalapeno pepper. Add cheese. Add top tortilla, and lightly brush the top with oil.
3. Bake at 450 degrees until lightly browned, about 10 – 15 minutes.
