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