16-20 shrimp, peeled, de-veined
1 green chile, roasted, peeled,
seeded and diced
1 TBS cilantro
1 tsp southwestern spice
2 TBS butter or margarine
1 flour tortilla (10-inch)
3 oz. jack and cheddar cheese,
shredded and mixed together
2 oz. salsa
1/4 cup chili powder
4 tsp ground cumin
1/2 TBS ground oregano
1 tsp ground basil
- Combine in small bowl and stir well.
3/4 lb. cooked shrimp, chopped
2 cloves garlic, minced
2 TBS olive oil
1/4 cup parsley, chopped
1 tsp oregano
1 TBS flour
1 cup milk
Making the Shrimp Sauce:
In a medium skillet, combine the shrimp, garlic, and olive oil.
Sauté until the garlic is lightly browned.
Add parsley and oregano.
Slowly sprinkle flour over the mixture and stir well.
Slowly add milk and cook until the sauce bubbles and thickens, stirring constantly.
Serve over pasta or rice.
Makes about 2 cups.
Making the Shrimp Quesadillas:
Cook shrimp in butter with green chile, cilantro and southwestern spice (see below).
When cooked, dice shrimp.
Heat 2 tablespoons of butter in large frying pan.
Add flour tortilla.
Sprinkle cheese and shrimp over half of tortilla.
Fold and turn.
Cook until both sides are golden brown.
Cut into 4 pieces.
Serve with salsa and garnish with parsley.
Source: Sedona (Arizona) Cook Book by Susan K. Bollin
Publisher: Golden West Publishers