Continuing from the Quesadillas series. Here is the Part II of our show and the corresponding recipes. Let us know which one you like best!!
Capt’n Kenny’s Tabasco Margarita
Chill glasses. Into a martini shaker, mix 2 oz of Silver Tequila, 1 oz of Cointreau, 1 oz of lime juice, 2 drops of Jalapeno Tabasco, and 2 drops of Angostura Bitters. Dip the rim of the glasses in lime juice and then salt. Serve and garnish with a sliver of lime.
Blackened Butterfly Shrimp Quesadilla
- Wheat Tortillas
- 32 Raw Shrimp sized 21/25 or 26/30
- ¼ Lb Butter
- Red and Yellow tomatoes pitted and slices
- 1 sliced Red onion
- Red and Yellow Bell Peppers slivered
- 1 Avocado
- Chopped Lettuce
- Monterrey Jack and Cheddar grated cheese.
- 1 tsp Basil
- 1 tsp thyme
- 1 tsp Garlic
- 1 tsp Black Pepper
- 1 tsp Sea Salt
- 2 Tsp of Cayenne Pepper
- 2 Tsp of Old Bay Seasoning
In a bowl mix the blackening spices and set aside. Melt the butter in a skillet and add the shrimp and the spices. Cook until ready but do not overcook. Set aside. Clean the skillet and warm up a tortilla, add cheese, shrimp and the veggies to taste. Top with cheese and cover with another tortilla. Flip the quesadilla. When brown, cut and serve.