Spicy Shrimp Quesadillas
2 C reserved Shrimp & Coconut Curry with Green Beans (remember yesterday's post?)
2 Tbsp chopped fresh cilantro plus additional (for garnish)
3 jalapenos, seeded, thinly sliced
2 Tbsp chopped shallot
1 Tbsp fresh lime juice
2 C coarsely grated Jack cheese
8 flour tortillas, about 7-8 inches diameter
8 tsp extra-virgin olive oil
Drain sauce from curry; place 2 Tbsp in bowl. Chop shrimp and beans; add to bowl. Mix in 2 Tbsp cilantro, chiles, shallot, and lime juice.
Spread filling, then cheese over 4 tortillas. Top each with another tortilla.
Heat large non-stick skillet over medium-high heat; add 2 tsp oil. Place 1 quesadilla in each pan. Cover; cook until bottom is golden, 2 to 3 minutes. Turn; cook uncovered 2 to 3 minutes longer. Repeat with remaining quesadillas and oil. Top quesadillas with additional cilantro.
Prep & Cook Time: 35 minutes Serves 4
Showing posts with label Prep for Another Meal. Show all posts
Showing posts with label Prep for Another Meal. Show all posts
Friday, March 08, 2013
Thursday, March 07, 2013
Shrimp and Coconut Curry with Green Beans
3/4 lb green beans, trimmed
3 lemongrass stalks
1 C coarsely chopped fresh cilantro
2/3 C coarsely chopped shallots
1/4 C coarsely chopped seeded jalapenos
2 Tbsp Indian curry powder, such as Madras
1 Tbsp coarsely chopped peeled fresh ginger
1/4 C coarsely chopped fresh basil plus sliced leaves (for garnish)
1/4 C water
2 Tbsp vegetable oil
2 C canned unsweetened coconut milk
2 1/2 lbs uncooked medium shrimp, peeled, deveined
Lime wedges
Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Cut 2 inches from bottom of each lemongrass stalk; discard tops. Thinly slice bottom pieces; place in processor. Add next 5 ingredients, chopped basil, and 1/4 cup water. Blend until paste forms.
Heat oil in large skillet over medium-high heat. Add curry paste; cook, stirring often, until dry, 2-3 minutes. Stir in coconut milk; medium-low and simmer until shrimp are just opaque in center, about 5 minutes. Add green beans; stir to heat through. Season curry with salt and pepper. Transfer 2 C curry to bowl; cover, chill and reserve for quesadillas. Transfer remaining curry to serving bowl; garnish with basil. Serve with lime wedges.
Prep & Cook Time: 35 mins Serves: 4
3/4 lb green beans, trimmed
3 lemongrass stalks
1 C coarsely chopped fresh cilantro
2/3 C coarsely chopped shallots
1/4 C coarsely chopped seeded jalapenos
2 Tbsp Indian curry powder, such as Madras
1 Tbsp coarsely chopped peeled fresh ginger
1/4 C coarsely chopped fresh basil plus sliced leaves (for garnish)
1/4 C water
2 Tbsp vegetable oil
2 C canned unsweetened coconut milk
2 1/2 lbs uncooked medium shrimp, peeled, deveined
Lime wedges
Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Cut 2 inches from bottom of each lemongrass stalk; discard tops. Thinly slice bottom pieces; place in processor. Add next 5 ingredients, chopped basil, and 1/4 cup water. Blend until paste forms.
Heat oil in large skillet over medium-high heat. Add curry paste; cook, stirring often, until dry, 2-3 minutes. Stir in coconut milk; medium-low and simmer until shrimp are just opaque in center, about 5 minutes. Add green beans; stir to heat through. Season curry with salt and pepper. Transfer 2 C curry to bowl; cover, chill and reserve for quesadillas. Transfer remaining curry to serving bowl; garnish with basil. Serve with lime wedges.
Prep & Cook Time: 35 mins Serves: 4
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