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Gazpacho With Shrimp Quesadilla

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Ingredients

For the gazpacho
  • 5 tomatoes
  • 1/2 cucumber
  • 1/2 red bell pepper
  • 2 clove garlic
  • 2 tablespoon coarse or kosher salt
  • 2 teaspoon pepper
  • 1 teaspoon cayenne pepper
  • 1/2 cup olive oil or tomato oil
For the shrimp quesadilla
  • 5 tomatoes
  • 1/2 cucumber
  • 1/2 red bell pepper
  • 2 clove garlic
  • 2 tablespoon coarse or kosher salt
  • 2 teaspoon pepper
  • 1 teaspoon cayenne pepper
  • 1/2 cup olive oil or tomato oil
  • 1 pound shrimp
  • 2 pound eggs
  • 1 tablespoon coarse or kosher salt
  • 1 teaspoon pepper
  • 1/2 cup jalapeno jack cheese
  • 16 cup flour or corn tortillas
  • 16 cup vegetable oil

Preparation

Baking Directions:

For the gazpachoPlace all ingredients in a food processor and process until finely pureed.

  For the shrimp quesadillaPlace shrimp in a food processor and puree roughly.

Add eggs, salt, and pepper, and continue processing until puree is fairly smooth.

Spoon shrimp puree in a bowl and fold in cheese.

Mix until all ingredients are combined.

Reserve.

Using a 1-1/2 inch cookie cutter, cut tortillas into small rounds.

Place half of the tortilla rounds on a board or platter, and spoon 1 tablespoon of shrimp mixture on each of the tortillas.

Top with remaining tortilla rounds.

Place quesadillas in fridge and chill for 30 minutes.

Lightly oil a griddle or sauté pan, preferably with a nonstick surface.

Cook quesadillas over low heat, turning until they’re crisp and golden on both sides.

Using a slotted spatula, remove quesadillas from griddle or pan and drain on paper towels.