My trip up to Philadelphia for our Bottom Dollar Food Frugal Chef Class was so much fun! The Taco Sliders were so delicious and amazing. I hope you had a chance to make them for yourself for Cinco de Mayo.
The other recipe from the class was “Chicken and Refried Bean Quesadillas.” I wanted to try and do something a little different. I’ve had shrimp tacos a few times so I adapted the quesadilla recipe with shrimp. I thought they turned out amazing…so here’s the recipe.
1 pkg frozen Medium shrimp (thawed, peeled)
½ pack of Taco Seasoning Mix
2 cloves garlic, minced
3-4 Tbls. Butter
Flour tortillas, burrito size
Shredded Mexican cheese
Onion, finely chopped
Black olives (optional)
Salt and pepper to taste
Thaw frozen shrimp and remove/discard shells. In a separate bowl, use half a packet of Taco Seasoning Mix and coat shrimp thoroughly. Set aside in refrigerator for half and hour (or more).
In a deep skillet, melt butter and then add minced garlic on medium-high heat. Stir garlic to keep it from burning. Add shrimp to the butter and garlic mixture, stir to coat the shrimp completely. After five minutes of cooking, squeeze the juice from the lime over the shrimp. When the shrimp have finished cooking, after 7-9 minutes, it should be opaque and slightly smaller in size. Put aside and keep warm.
In a shallow skillet on medium, heat a burrito sized flour tortilla until warm to the touch. Flip tortilla onto other side and add a layer of shredded Mexican cheese over the entire tortilla. As the cheese begins to melt, add the chopped onion and black olives. Using a spoon, place cooked shrimp on top of cheese on half of tortilla. Then fold tortilla over to “seal.” Continue to warm tortilla until the cheeses melt and then remove from heat.
Use a sharp knife to cut into triangle wedges and serve warm.