Shrimp Quesadilla Recipe
wild-caught jumbo shrimp sautéed with white wine, bacon, & orange juice, served in a flour tortilla with a melty blend of cheeses, fresh ginger, & artichoke hearts
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Shrimp
In a large skillet, heat olive oil over medium heat. Add the bacon and cook until crispy. Remove the bacon and set aside, leaving the drippings in the skillet.
- 2
Sauté the Shrimp
In the same skillet, add the shrimp and cook for about 2-3 minutes until they start to turn pink. Add the minced ginger and sauté for another minute.
- 3
Add Liquid Ingredients
Pour in the white wine and orange juice. Season with salt and black pepper to taste. Let it simmer until the shrimp are fully cooked and the liquid is slightly reduced, about 3-4 minutes.
- 4
Combine with Other Ingredients
Crumble the cooked bacon into the skillet and add the chopped artichoke hearts. Stir everything together and remove from heat.
- 5
Assemble the Quesadillas
On one half of each tortilla, sprinkle a layer of cheese, followed by the shrimp mixture, and then another layer of cheese. Fold the tortillas in half.
- 6
Cook the Quesadillas
In a clean skillet, cook each quesadilla over medium heat for about 3-4 minutes per side, or until the tortillas are golden brown and the cheese is melted.
- 7
Serve
Cut the quesadillas into wedges and serve warm with your favorite dipping sauce.
