Recipe: Trish’s Zucchini Shrimp Quesadillas (Thai-style)
I created this quesadilla last night by changing around a plain old zucchini quesadilla recipe that I’ve used before. I think the addition of shrimp, and the few other additions, make it the best quesadilla I’ve ever made. I called them Thai-style because of the addition of basil, combined with cilantro. Reminds me of Thai food. And don’t skip the rice-wine vinegar or you’ll be sorry. Yum.
Trish’s Zucchini Shrimp Quesadillas (Thai-style)
Shrimp – 1 lb., peeled, deveined, chopped in 1/4 in. pieces
Zucchini – 2 medium, quartered and sliced
Onion – halved and sliced thin
Garlic – 2-3 cloves, minced
Frozen corn kernels – 1/2 cup
Cilantro – large handful, chopped
Basil – small handful, torn or sliced thin
Rice-Wine Vinegar – 1 tablespoon
Salt – to taste
Flour tortillas – 8 large
Preheat oven to 375 degrees.
Peel and chop shrimp. Put them in a bowl with some salt (to taste) and 1 tablespoon of rice-wine vinegar. Let marinate for 1/2 hour, as you chop other ingredients.
In a large pot or skillet, heat some olive oil on medium. Then add zucchini, onion, garlic, and a pinch or two of salt. Cook until zucchini is half done, a few minutes, being careful not to burn garlic. Then add shrimp to pan and raise heat to high. Continue cooking until shrimp is almost done, a few more minutes. When shrimp is almost done cooking, add frozen corn and the herbs. Heat through on high, trying to evaporate any additional liquid that may have gathered on the bottom of the pot. Turn off heat.
On two large non-stick cookie sheets or jelly-roll pans, prepare the quesadillas. (Or line pans with parchment to make cleanup easier). You should be able to fit two or three large quesadillas on each pan. Brush one side of half the tortillas with 1 tsp. of olive oil. Place oil-side down on sheets. Use the shrimp mixture to fill quesadillas (If there is a lot of liquid in mixture, use a slotted spoon to scoop). Add generous handfulls of shredded cheese (I like colby-jack). Top with tortillas and brush tops with more oil. Bake in oven for about 10 minutes, until browned, flipping them halfway.