Summer evenings are glowing from hot grills, smoky aromas are drifting by and sizzling food is calling us to the table. It is grilling season for sure. Have I mentioned I look forward to grilling season? And somehow, Father’s Day just seems to shout “Grilling Season” to me, as I remember many a night when dad would grill, using the old black smith forge he adapted to use as a BBQ grill. I still have that old forge and while my grill today is more modern, the smoke and aroma remind me of dad.
Sure, I enjoy burgers and chicken and all of the standard fare that dad might have cooked – but I also love to grill shrimp and vegetables. In the Midwest, the hardest part of this dish just might be finding a great source for fresh shrimp. It is true for me. The rest of the dish is quick and easy. If you have an excellent fish and seafood source, you can easily make this dish often, but if fresh shrimp is a challenge, choose great quality frozen shrimp and still make it often. You might make it for a special occasion—like Father’s Day, for any father I know would devour this treat–or, invite some friends over, kick back, pour the wine and enjoy a summer evening. So, here is to grilling season and easy, wonderful food. Enjoy.
Grilled Shrimp and Vegetables Quesadillas
1 pound large shrimp, shelled and deveined (about 21 to 25 shrimp per pound is ideal)
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 sweet yellow onion, thinly sliced
Juice of 2 limes, divided
1/4 cup olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
3 tablespoons minced fresh cilantro, divided
8 flour tortillas, about 10-inches in diameter
1 cup shredded Mexican blend shredded cheese
1 tomato, chopped
1/2 cup salsa
Place shrimp in a zip-top food bag. Place red pepper, green pepper and onion in another plastic bag.
In a small bowl, stir together the juice of 1 lime, oil, garlic, cumin, salt and red pepper flakes. Pour half over shrimp and the remaining half over the vegetables. Seal the bags and shake to coat evenly.
Preheat grill or allow coals to burn down to white ash. Place a fine-mesh grill basket or grate on the grill. Pour vegetables onto the basket or grate. Cook 5 to 6 minutes over direct, high heat, stirring frequently. Add shrimp and cook, stirring frequently, 3 minutes or until shrimp are pink and vegetables are done as desired. Spoon into a bowl. Drizzle vegetables and shrimp with remaining lime juice and sprinkle with 1 tablespoon minced cilantro.
Spray one side of 4 tortillas with nonstick spray and place spray-side down on work surface. Spoon shrimp and vegetable mixture onto 4 of the tortillas, top with 1/4 cup shredded cheese, then top with remaining tortilla. Spray top of tortilla with nonstick spray. Using a wide spatula, place on the grill. Cook 2 minutes or until tortilla is golden. Using spatula, quickly flip the quesadilla to brown the second side. Transfer to work surface and cut into fourths.
Mix together remaining cilantro, chopped tomato and salsa. Arrange quesadillas on serving plate and top with fresh tomato salsa.
Makes 4 servings
Tip: Flipping the filled quesadillas may take a bit of practice. Flip quickly but gently using a wide, flat spatula
If desired, top with additional favorite toppings, such as guacamole, sour cream, chopped ripe, pitted olives, or sliced green onions.
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