Shrimp Quesadillas with Cajun Remoulade
- Ready In:
- 41mins
- Ingredients:
- 14
- Serves:
-
2-3
ingredients
- 1⁄2 lb shrimp, peeled and deveined
- 4 flour tortillas, 10 inch
- 2 tablespoons olive oil
- 2 tablespoons cajun seasoning, plus (or Creole)
- 1 teaspoon cajun seasoning, divided use
- 1⁄4 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon lemon juice
- 1 teaspoon Tabasco sauce
- 1⁄4 cup cilantro
- 1⁄2 teaspoon salt
- 1⁄4 cup diced green chilis (or poblano)
- 1 cup shredded four-cheese Mexican blend cheese
directions
- Preheat oven to 425 degrees.
- Make cajun remoulade by mixing mayonnaise with 2 Tbsp.
- cajun seasoning, Worcester sauce, cayenne pepper, lemon juice, and Tabasco.
- Refrigerate for 30 minutes.
- Meanwhile, heat 1 Tbsp.
- olive oil in skillet over high heat, 2 minutes.
- Toss shrimp with 1 tsp.
- of cajun seasoning and salt.
- Cook for 3 minutes.
- Transfer to large bowl.
- Add chiles and cilantro to shrimp and mix.
- Brush a large cookie sheet with olive oil.
- Arrange 1 tortilla on cookie sheet.
- Top with 1/2 of cheese and shrimp mixture.
- Place another tortilla on top of that.
- Brush lightly with olive oil.
- Bake 8 minutes, until lightly browned.
- Repeat with the remaining tortillas and mixture.
- Cut quesadilla into wedges and serve with the remoulade.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
We doubled this recipe, as we had a pound of shrimp, and it was extremely tasty! We had this with refried black beans and guacamole for a lighter, but extremely satisfying dinner. The remoulade is unbelievably spicy! We loved the mix of flavors, but would consider backing off of the spices just a bit as we expected the remoulade to provide a bit of a cooling effect, and the spices really heated it up instead. We had leftovers, which were delicious as a light lunch the next day, too. Winner.
-
Good recipe. However, the remoulade was not good when we made it according to instructions. We used 2 TBS of Emeril's Creole Seasoning and it was way too salty. We thinned it out considerably with more mayo and some buttermilk and finally achieved a nice flavor. Believe you should specify which seasoning you use / recommend, as many on the market have different levels of sodium, etc.... For the amount of mayo listed in the recipe, it would have only required 1 tsp of Emerils vice 2 TBS. Thanks anyway, we'll keep the quesdadilla recipe.
-
Made these quesadillas for a Super Bowl party. They turned out excellent. I loved the spicy remoulade sauce and it was just the right accompaniment for the quesadillas. I live to eat shrimp so the filling was just right for me. This was a very popular appetizer and I printed out a few copies of the recipe to pass around. Thanks for sharing this recipe.
see 1 more reviews
Tweaks
-
We doubled this recipe, as we had a pound of shrimp, and it was extremely tasty! We had this with refried black beans and guacamole for a lighter, but extremely satisfying dinner. The remoulade is unbelievably spicy! We loved the mix of flavors, but would consider backing off of the spices just a bit as we expected the remoulade to provide a bit of a cooling effect, and the spices really heated it up instead. We had leftovers, which were delicious as a light lunch the next day, too. Winner.
RECIPE SUBMITTED BY
Colbys Mom
United States
I am a money manager and financial consultant at Smith Barney. I live in Carlsbad, CA with my husband of 8 1/2 years. We have one son named Colby who is 23 months old. When I have time I like to play poker. I am also a political junkie and am pretty active within the Republican Party. I have two cats, one Maine Coon and one Persian.