We are cooking up some shrimp quesadillas.
Already bubbling on the stove I have some black beans,
gently simmering for tonight.
This is just some chilies, red and green chilies,
any kind you have in the house.
And, or chili powder if you like.
Onions, garlic, canned black beans, cookin' down
with a little bit of cumin and a pinch of salt.
And they're just kind of gently simmering away.
Add water if they start to dry out on you.
We've got the shrimp.
I chopped, for every four people, you're gonna need
3/4 of a pound of shrimp.
We've got a little bit of olive oil
and a little bit of butter, okay?
And when that gets hot and ripples
and moves around a little bit,
we're gonna add the trinity first.
Celery, bell pepper and onion.
Okay, so we've got that in the pan.
We can add our thyme.
(pan sizzling)
And some salt to pull the liquid out.
Our veggies nice and tender.
Now we're gonna add our garlic and our shrimp.
3/4 of a pound of shrimp, chopped.
(pan sizzling)
A good fat tablespoon of Old Bay.
Let's call it two.
A round tablespoon for me is gonna be two for you.
I don't measure.
A little of my spice 'cause we didn't season the shrimp yet.
But again, you can just use salt and pepper on your shrimp
and add a little cumin and coriander.
Those are the predominant flavors in my 24/7 mix.
A sprinkle, about a half teaspoon each
of cumin and coriander with salt and pepper
to season your shrimp.
You don't wanna take this too far,
'cause it's gonna get melted inside
the quesadillas with the cheese.
So we're looking for it to become opaque.
And just barely cooked through.
I'm gonna add a few dashes of hot sauce
'cause we like things extra spicy
but this is supposed to be a milder dish.
(pan sizzling)
Turn of the pan of the tequila.
Woo!
That's her favorite part!
Yeah!
We start like I always do.
See how juicy it gets.
Salt and acid on onions, garlic if you choose to use it,
a chili pepper of your choice, serrano or jalapeno,
and I add a little cilantro but that's optional, okay?
Then we're going to take that delicious juice
and squish in a ripe Haas avocado.
Mash up the guacamole base.
And then we're gonna chill it out even more
by adding sour cream right to this.
Or you can use Mexican crema if you can find it, but.
We use what we got, and of course it's delicious
just as guac, you don't have to do that.
So we're gonna stir in some of that cool, smooth goodness.
And there you go, you got creamy guacamole.
Flour or corn tortillas, doesn't matter.
I got the pan nice and hot, cast iron or nonstick,
whichever you prefer, whatever you have.
You see how I charred one side first?
Of two tortillas.
That's so it doesn't taste doughy inside or out.
Okay?
The tiniest bit.
And this is only on medium heat.
Not too hot.
The tiniest bit of non-aerosol cook spray
or just wipe it around the pan.
Put the cooked side in on the bottom.
Some mild melting cheese,
this is a combo of Colby and jack.
Our shrimp of course.
Now you can fold this in half,
I'm making super sizers here.
More mild cheese.
That's your glue.
And then the charred side in.
The raw side out, if you're gonna do
a whole circle like this, okay.
Like the entire tortilla.
Then you give it a flip.
Ooh!
Hot of the press, baby!
The black beans!
Now we're gonna put on, oh ho ho what?
Our creamy guacamole!
A sprinkle of cilantro.
And green onion.
(crowd cheering) (bright chimes)