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Felony
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Moving Target: Like To Cook?

Post by Felony »

Shrimp and Brie Quesadillas

6-8 10" Soft Tortillas
1 lb. hand peeled, deveined Shimp (keep Shrimp in ice water until ready to use to keep firm)
Medium sized wedge of Brie cheese
1/3 C chopped fresh Cilantro
2-3 T Extra Virgin Olive Oil
Butter

Unwrap and trim any protective coating from Brie
Turn Brie wedge on edge and slice in half lengthwise so you end up with two wedges, but half as thick as original, then cut each of the two wedges into 1/8" strips.
**Brie is easy to slice if you use a sharp knife and run it under hot water
Add oil to non-stick skillet and allow to heat on medium
Lay one Tortilla flat on work surface.
Evenly spead 5-6 small pats of butter on Tortilla
Lay 10-12 Brie strips out to resemble wheel spokes on Tortilla
Add small handfull of Shrimp evenly spaced between Brie "spokes"
Sprinkle with Cilantro
Cover with second buttered Tortilla and fry in oil until it starts to brown. Flip over and brown other side.
Remove from oil and place on plate covered with paper towel.

Repeat until you have enough Tortillas ready to serve. Place paper towels between each finished Tortilla to prevent sticking together and to absorb excess oil

Slice each Tortilla into eight wedges and serve with topping.

Topping

1/4 C Guacamole
1/4 C Mayonaisse
2 T Lime Juice

Mix all ingredients thoroughly to remove any lumps
Place in paper cone (or after-market plastic ketchup dispenser)
Drizzle over Tortilla wedges.

These make a GREAT appy, or serve with mixed green salad and honey/pepper dressing........

Honey Pepper Dressing

This one IS mine

1/4 C Liquid Honey (room temp)
1/4 C Extra Virgin Olive Oil
2-3 T Rice Vinegar
Red Pepper Flakes to taste

Place all ingredients into blender and whip until mixed. Careful Death, blades are sharp!

This dressing will seperate if left standing, but simply whip it again when you're ready to use.
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