When you’re thinking about having quesadillas, seafood probably isn’t one of the top go-to ingredients in terms of the filling. And yet, these shrimp and black bean quesadillas devised by chef Jamie Oliver are definitely a refreshing spin on a tried and true dish. Do you like to eat fish? I adore seafood, and during my time I would even go so far as to say that I have had the good fortune to sample the best seafood in san francisco! There is just something about a good seafood restaurant that keeps people coming back for more… Anyway, let’s take a look at what you’ll need for this exciting recipe!
- Eight ounces of shrimp (peeled, deveined, large, and frozen)
- About six corn tortillas
- A teaspoon of Spanish smoked paprika
- Half of a jalapeño pepper
- A tablespoon of vegetable oil
- A fifteen-ounce can of black beans (no salt added)
- Two-ounce Parmigiano-Reggiano cheese chunk
- Three tablespoons of sour cream
Use a microwave-safe bowl to place the shrimp and then cover it with a paper towel. Defrost it in thirty-second increments until the shrimp is no longer frozen but is still cold. Peel the shrimp shells and tails for use with a future broth or throw them out if you prefer.
Using a large nonstick skillet, toss the smoked paprika and shrimp and a teaspoon of the oil, making sure to stir until everything is coated evenly. Cook for about a minute or so over medium heat or until the mixture is nearly opaque.
Move the shrimp over to a cutting board and cut each one in half lengthwise.
Grab another bowl and put the sour cream in it before grating the cheese into the bowl and stirring the sour cream and cheese together. Make sure the black beans are drained and rinsed before adding them to the bowl. Follow by finely chopping the jalapeño and stirring everything together, including the sour cream and cheese mix.
Use a damp paper towel to wrap up the tortillas and microwave them on high for about ten seconds. When ready, lay about five of them on a cutting board and evenly spread the sour cream mixture you just made among each one followed by the shrimp. Fold over the quesadilla to “seal” it.
Using the same skillet you used for the shrimp, heat a teaspoon of the oil over medium heat. Once it begins to shimmer, transfer a pair or so of the tortillas into the skillet and cook for two minutes until they become lightly brown on the bottom. Flip them over and cook for another minute or two. Repeat the process for the rest of the remaining tortillas/quesadillas.
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