Shrimp And Grits Quesadilla

shrimp and grits quesadilla 2

The Scoop:

After getting home from Baltimore, I started thinking  about all the other crazy combinations of quesadillas I could make.  I tried out 5 different combinations and am bringing you my top 3 this  week.  I’m totally obsessed with yesterday’s Ultimate BBQ Quesadilla, but today I’m back with Shrimp and Grits.

Shrimp and Grits?  What?  On a quesadilla?

Now hear me out.

Shrimp and grits is such  a bowl food.  Like, you need a bowl, and a fork, and a napkin on your lap and a table.  Although, far from formal, shrimp and grits is definitely a sit down food.  So when I started making wacky quesadillas, I thought, why not turn my favorite southern dish into an awesome  handheld meal.  Even I was curious how it would turn out, but trust me when I say this one is a winner.  Each bight is jam packed with creamy grits, spicy shrimp and sharp cheddar.  This recipe makes one quesadilla, but multiply as needed to feed a crowd!

shrimp and grits quesadilla 1

The Goods:

INGREDIENTS:

  • 10 inch  tortilla or wrap
  • 6 large shrimp, peeled and deveined
  • 1/2 tsp cajun seasoing
  • 1/4 cup old fashioned grits
  • 3/4 cup water
  • 1/4 tsp salt
  • 1 tsp butter or butter substitute
  • 2 Tbs diced red pepper
  • 2/3 cup shredded cheddar cheese

shrimp and grits quesadilla 4

The Deets:

Bring 3/4 cup water and 1/4 tsp of salt to a boil and add the grits.  Turn the heat down to low and simmer the grits for about 10 minutes until they are very thick.  Add 1 tsp of butter or butter substitute.  While the girts are cooking, season both sides of the shrimp with cajun seasoning.  Heat a nonstick pan over medium heat on the stove until very hot.  Spritz it with cooking spray, then cook the shrimp for 1 minute on each side, or until pink the whole way through.  Remove the shrimp from the heat immediately.

Preheat the panini press on the medium-high setting.  While the press is heating, prepare the quesadilla.  Layer half of the  cheese on the bottom half of the tortilla.  Top it with the grits, shrimp, red pepper, and remaining cheese.  Fold  the other half of the tortialla over the fillings and transfer it to the panini press for 5-7 minutes.  The insides should be melted and the outside should be crispy.  Use a pizza cutter to slice the quesadilla into 4 pieces and serve immediately.

The Inspiration:

Nacho Mama’s in Baltimore.  Check out my other favorite quesadilla recipe here!

shrimp and grits quesadilla 3

Quesadilla week rolls on!  Check back tomorrow for another favorite!

XOXO,

MJ

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