By David Bonom and Marge Perry
Appetizers with shrimp are always popular; add avocado, cheese and caramelized onion to the dish and you’ve got a guaranteed winner. To make this easy to serve at a party, cook the shrimp and onions ahead of time.
- 3 tbsp olive oil, divided
- 1 pound medium shrimp, peeled and deveined
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp salt, divided
- 4 cups onion, thinly sliced
- 1 tsp dried oregano
- 1/2 tsp sugar
- 1 Haas avocado
- 4 (7-inch) flour tortillas
- 2 cups Monterey jack cheese, shredded
- 1/2 cup fresh cilantro loosely packed
- Toss shrimp with the cumin, coriander, and 1/4 teaspoon of the salt. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat; add the shrimp and cook 2-3 minutes per side or until just opaque. Transfer to a plate. Add the remaining 2 tablespoons of oil to skillet and add onions, oregano, sugar, and 1/4 teaspoon salt. Cook, stirring occasionally, until onions are golden, about 15-18 minutes. Transfer to a bowl.
- Arrange tortillas on a work surface. Sprinkle the bottom half of each with 1/4 cup of the cheese. Top the cheese with 1/4 of the onions, 1/4 of the avocado, 1/4 of the cilantro, and 1/4 of the shrimp. Sprinkle the shrimp with the remaining cheese then fold the top half of the tortilla over the filling to form a semi-circle.
- Wipe out the skillet with a paper towel and place over medium heat. Add 2 quesadillas and cook until the outside is lightly browned, the cheese has melted and the filling is hot, about 3-4 minutes per side. Transfer to cutting board and repeat with remaining quesadillas. Let stand 3 minutes then cut each into 4 wedges. Serve immediately.
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