Shrimp Quesadilla Stackers
I would LOVE to be able to order these at one of my favorite watering holes because they're Soooo good. they're a might large for an appetizer, but would be an excellent filler if your just plain hanging out all day with your favorite variation of Sammy.It's been a long time since I've coked with small shrimp, and had forgotten how labor intensive it is to clean them. I usually work with 21 - 30 count and these were 51 - 60. That being said, the large shrimp would be too thick for this recipe, while the smaller ones were just perfect.
- 2 Pounds Shrimp, Heads Off, 51 - 60 count
Rub
- 2 Tablespoons Dark Brown Sugar
- 3 Tablespoons Butt Kickin' Blacken, Southwest Blend
- 1 Teaspoon Coarse Kosher Salt
- Vegetable Oil, for frying
- 2 Packages 6" Flour Tortillas, 12 - 16 total
- 1 Pound Mexican Cheese
- 1/2 Pound Feta
- Enchilada Sauce
- 4 Large Jalapeno Chile Peppers
Special Tools
- A 3" Cutter, Tuna Can, or Biscuit Cutter
1. Peel, clean, and rinse the shrimp.
Mix the ingredients for the Rub, and coat all of the shrimp.
Mix the ingredients for the Rub, and coat all of the shrimp.
2. Start off with about 1 tablespoon of the oil in a hot, Teflon fry pan.
Saute the shrimp in batches over high heat, about 2 minutes per side. Be careful not to overlap them or they won't cook evenly.
Ron's Note: When you notice the thin end of the shrimp turning pink, the shrimp are 1/2 done, and it's time to flip them.
Saute the shrimp in batches over high heat, about 2 minutes per side. Be careful not to overlap them or they won't cook evenly.
Ron's Note: When you notice the thin end of the shrimp turning pink, the shrimp are 1/2 done, and it's time to flip them.
3. I used a 3" cutter for cutting the tortillas, and was able to cut four at a time with it. If you don't have a cutter set, you could probably use a tuna can, or a biscuit cutter.
4. Begin by placing the shrimp on one of the tortilla disks. I placed the thicker side to the outside, in order to support the outside of the stack. If you place the thinner part of the shrimp on the outside, you'll find that the end result will be a rounded mound instead of a nice flat stack.
5. Cover the shrimp with cheese, then set another tortilla on top, and do it again.
6. Make 3 layers, then place another tortilla on top.
Place 5 more shrimp on top of this, add Enchilada Sauce, then cheese and a slice or 2 of Jalapeno Pepper.
Place 5 more shrimp on top of this, add Enchilada Sauce, then cheese and a slice or 2 of Jalapeno Pepper.
7. Cook at 350 degrees for about 15 minutes.
Serve while hot.
Serve while hot.
I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
- Whether or not you like this recipe and why.
- How you'd like to see it different.
- Suggestions for new recipes I could post.
- Recipes you've made using Butt Kickin' Blacken.
Shrimp Quesadilla Stackers
Be sure to combine your orders with friends, so you can take advantage of free shipping.
ORDER SOME TODAY!
If you DO have one left over, store it in your refrigerator. Then re-heat in a 350 degree oven for 10 minutes.
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