I was craving drunken shrimp and decided to put them on flour tortillas to make quesadillas for a quick dinner.
Oh, and feel free to use the remainder of the limeade concentrate to make margaritas. I used drained Ro-Tel juice as part of the liquid for Spanish rice.
1 lb medium shrimp – peeled, deveined and butterflied
1 tablespoon paprika
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/2 cup limeade concentrate
1/2 cup tequila
2 tablespoons vegetable oil
2 cups Monterey pepper jack or cheddar cheese, grated
1 10 ounce can of Ro-tel diced tomatoes and green chilies, drained
8 flour tortillas
Combine paprika, garlic, salt, pepper, cumin, limeade and tequila and mix well. Place shrimp in marinade and refrigerate for no more than one hour.
Heat a large skillet with the oil and sauté shrimp and the marinade until shrimp are cooked through. Remove from heat.
Place 4 tortillas on a baking sheet. Sprinkle with cheese. Arrange shrimp on tortillas and sprinkle on Ro-Tel. Top with more cheese. Place remaining tortillas on top.
Bake until the tortilla is crisp and golden brown and the cheese is melted and bubbly, about 5 minutes at 450 degrees F. Let sit for 2 minutes and then cut into slices. Serve with guacamole, salsa and sour cream and a side of Spanish rice.
I basically do a cheat for the Spanish rice. This is enough for two people. Bring 1/3 cup of drained Ro-Tel juices and 1/3 cup water to a boil. Add two tablespoons of Ro-Tel diced tomatoes and green chilies, 1/4 teaspoon each of garlic powder, onion powder, chili powder and ground cumin to 1/3 cup rice. Stir well, cover and reduce heat to low. Cook until all the water is absorbed and serve.