Today is National Liqueur Day, not to be confused with hard liquor. And today’s post has nothing to do with a National Day since it contains just a splash of Tequila.
Liquor refers to distilled spirits with a high alcohol content. Tequila is most definitely in this category. Liqueur on the other hand takes that rough makes your toes curl liquor and sweetens is, creating an altogether different, more refined form of alcohol.
Today also happens to be a beautiful Friday. You know me, that means put the steak on hold and see what’s in the fish counter. Shrimp. Oh how I adore shrimp. Shrimp can be a main course or an appetizer. It can be a salad or a midnight snack.
One of our favorite seafood destinations is Mexico. The bounty of the sea and the heat of desert plants – what’s not to like? With Friday Night Suppers this delicious, it hardly seems a sacrifice. And yet it is – for we have once again drawn attention to the fact that today is Friday. Bow our heads, give thanks to the Lord and remember all He has done, and will continue to do for us, His children.
Now that the formalities are out of the way, let’s get to cooking, shall we?
Tequila Kissed Old Bay Shrimp Quesadillas
4 large Flour Tortillas
1/2 cup Cilantro
3 cups Pepper Jack Cheese, divided
2 small Jalapeño Peppers
1 Roma Tomato
1 lb Shrimp (16 count)
1 tablespoon Butter
1 tablespoon Spicy Olive Oil
Old Bay Seasoning to taste
Cayenne Pepper to taste
Splash Tequila
Sour Cream as desired
Salsa, hot or mild as desired
Heat oven to 400-degrees. Line a large baking sheet with parchment paper.
Gently warm tortillas to make it easier to fold. Snip cilantro, place in a bowl. Add pepper jack to the cilantro. Stem jalapeños, dice and add to the cheese for extra kick, toss to mix. Dice tomatoes. Set everything aside.
Clean and devein shrimp, removing their tails. Melt butter in a large skillet over medium-high heat. Once the butter as begun to bubble, add the spicy oil, swirl the pan. Stir in Old Bay and Cayenne Pepper. Add shrimp, sauté until the shrimp are pink and cooked through. Add a splash of tequila, swirl the pan to coat the shrimp. Remove shrimp to a cutting board, roughly chop.
Working with one tortilla at a time, scatter a handful of the cilantro-cheese mixture down one side. Top with a quarter of the shrimp, followed by another scattering of the cheese mixture. Fold tortilla in half, place on the prepared baking sheet.
Once all the Quesadillas have been filled, place in the heated oven to bake for about 4 minutes or so, until golden and the cheese has melted.
Transfer Quesadillas to a serving platter, garnish sour cream, salsa and a scattering of tomatoes. If desired cut into wedge for serving.
May your kindness, O LORD, be upon us;
who have put our hope in You.
