This week I contacted Mary Berger at One Perfect Bite and joined her and a group of bloggers who are highlighting the “50 Women Game Changers,” written about in Gourmet Live Blog. The idea is to profile one woman each week and to create a modified version of one of their recipes. I am getting with the action a bit late, as this week 21 of this blog fest, but I will take part for the remaining 29 weeks.
Though I had never heard of Ree Drummond, it seems like I should have. She shot to the stars quickly with her blog, The Pioneer Woman. Her two books are both bestsellers, and she now has a show on Food Network. All this because one day back in 2006 while she was at home alone on her Oklahoma ranch, she decided to do something a bit different from her regular blog, so she took pictures of the steak she was preparing for her husband, her Marlboro man, as she calls him. The rest is history. You can read more about Ree in this article from Huffington Post.
I love quesadillas and I love shrimp, so today I’m making a version of Ree’s Quesadillas de Camarones (shrimp quesadillas). In her recipe, as in most quesadilla recipes, she fries them in butter after filling them. I wanted to do a healthy recipe version, so instead of frying them in butter, I toast them in the oven. She also uses a can of spicy tomato sauce with the shrimp, and those of you who have been following my blog know that I try to avoid using canned foods. Rather than using canned sauce, I cooked the shrimp with garlic and then added spicy pimentón, or Spanish paprika. You can use your favorite hot sauce if you don’t have pimentón. Try this healthy recipe for Quesadilla de Camarones. It’s pretty tasty, and it works well as an appetizer, or, for lunch or dinner accompanied with soup or salad.
Yield: 3 8-inch quesadillas
Servings: 4 to 6
Preparation Time: 30 minutes
1 red bell pepper
1 green bell pepper
1-1/2 tablespoons minced garlic
4 tablespoons olive oil
¾ cup Manchego cheese, or your favorite Colby, or Cheddar cheese
1/2 teaspoon pimentón (Spanish paprika), or your favorite hot sauce as needed
1/4 teaspoon salt
15 large shrimp, peeled and deveined
6 multi-grain, medium flour tortillas (I used the Mission brand)
Procedure: Pre-heat the oven to 400°
1) Slice the red and green bell peppers into 1/3-inch strips and begin to cook them in a pan with 2 tablespoons of olive oil until they are tender. Stir as needed.
2) Cut the onion into 1/3-inch strips and set them aside.
3) Line a cookie sheet with tin foil and then place a large cookie rack over the cookie sheet. (You will be placing the prepared quesadillas on the cookie rack and then baking them. The reason for placing them on the rack is so they don’t become soggy on the cookie sheet.)
4) Add the onions to the pepper when the peppers are halfway cooked. Continue stirring the pepper mixture.
5) When the peppers are just about done, heat 2 tablespoons of olive oil in a medium pan. Add the garlic to the oil and cook 2-3 minutes, being careful not to burn the garlic. Add the shrimp and cook them just until they turn white on both sides, and then add the pimentón and cook another minute, stirring until it is well blended with the shrimp.
6) Place the shrimp on a cutting board and roughly chop it, and then place the shrimp back into the pan. Add the peppers to the shrimp pan along with 1/4 teaspoon salt, and swirl the peppers around well to pick up the flavors from the pan.
7) Assemble the quesadillas: Place a tortilla on a cutting board and place some filling over it, top with 1/3 of the cheese and then cover with another tortilla.
8) Place the quesadillas on the cookie rack. You will only be able to bake 2 quesadillas at a time. Bake approximately 5-7 minutes, until they are slightly toasted and the cheese has melted. (The picture to the left was taken before they went in the oven.)
To Serve – Slice the quesadillas into wedges and accompany with guacamole, and, or light sour cream.
The following is a list of bloggers who are also participating in this blog fest writing about the “50 Women Game Changers.” Please check out their sites to see what stomach growling recipes they’ve come up with: