Shrimp Quesadillas
Ah, Pescado’s in Goleta, we miss you.
Do you have a favorite restaurant that has long been shuttered but that lives on in your heart and memories? Pescado’s is one of those places for us. They had the best shrimp quesadillas…and the best lobster and fish tacos. We’ve spent many years searching for a similar style of Mexican seafood and have been disappointed every time. One of their secrets was using grated Parmesan cheese to top their food. Another was the generous use of fresh cilantro.
We have created our own version of their shrimp quesadillas so that Pescado’s will live on in our hearts, minds and bellies. Take a little trip down memory lane with us, will you?
P.S. These are best served with an ice-cold glass of Orange Sangria!
Shrimp Quesadillas
- 1 lb shrimp, peeled and deveined (20-25 count) we love these from Trader Joe’s
- 8 oz finely grated Monterey Jack cheese
- I cup cilantro leaves
- 8 flour tortillas, medium size
- 2 Tbsp unsalted butter
- Parmesan cheese (the kind in the plastic shaker, like Kraft)
Optional Toppings
- Avocado or guacamole
- Salsa
- Sour Cream
- Lime quarters
For the Shrimp:
If using frozen shrimp, defrost them in the refrigerator the day before using. Bring a medium-sized pot of water to a boil. Once the water boils, place the shrimp in the pot. Let boil for 3 minutes. Turn the burner off and let the shrimp sit in the pot on the burner for another 3 minutes. Drain and rinse with cold water. Let sit for a few minutes until cool enough to handle. Once slightly cooled, slice each shrimp in half lengthwise.
Assemble the Quesadillas:
Place 4 tortillas on a work surface. Top each tortilla with 1½ ounces of grated cheese. Scatter ¼ of the shrimp on top of the cheese and then ¼ cup of the cilantro leaves. Top with remaining ½ ounce of cheese and then place remaining 4 tortillas on each quesadilla.
Heat a large cast iron skillet (or non-stick frying pan) over medium heat. Place 1 Tbsp of butter in pan. When melted, gently place one quesadilla in the pan, being careful not to let the contents spill out. Cook until golden brown on the bottom. Using a large spatula, flip the quesadilla and cook until golden on the other side. Sprinkle with Parmesan cheese. Remove to a cutting board and slice into four pieces. Serve with your choice of toppings.
Serves 4.