The Foodie Groom selected the recipe for this week’s Project Pastry Queen challenge: Gulf Coast Shrimp Quesadillas. For as often as we have quesadillas, they have made shockingly few appearances on our blog.
Thanks to some sloppy knife work, dinner prep was cut a bit short and we ended up with Gulf Coast Shrimp Tacos and a treasure hunt for the First Aid Kit (why don’t we just keep it in the kitchen?). At least the bandaid wrappers made for a decent bookmark 🙂
The tacos came together really quickly since we didn’t take the extra step of assembling and then cooking them as quesadillas. The fresh mango salsa is a nice compliment to the caramelized onions and slightly spicy shrimp. We left the “Thai-style chile sauce” out of the mango salsa so it wouldn’t be too spicy for the kiddo to eat. But I usually keep a bottle of sriracha within reach at dinner anyway.
Check out the other Project Pastry Queen member’s take on Gulf Coast Shrimp Quesadillas:
20 Something Cupcakes
Smells Like Home
Next week, we’re digging into another southern favorite: Blackberry Pie Bars.
Gulf Coast Shrimp Tacos with Mango Salsa
Spicy shrimp tacos topped with a fresh mango salsa.
- For the Mango Salsa:
- 2 mangoes, diced
- 1 fresh jalapeno, stemmed, seeded, and finely diced
- 1/2 medium red onion, diced
- 1 Tbsp lime juice
- 1/2 tsp salt
- 1/4 cup Thai-style chile sauce
- 2 cloves garlic, minced
- 2 Tbsp cilantro, chopped
- For the Tacos:
- 1 lb shrimp, peeled and deveined
- 1 tsp salt
- 1/4 tsp cayenne pepper
- 3 Tbsp olive oil
- 1 medium yellow onion, sliced
- Dash of Worcestershire
- Dash of Tobasco
- 1 red bell pepper, sliced
- Salt & Pepper
- 8 small tortillas
- 2 cups shredded Monterrey Jack
- Combine all the ingredients for the mango salsa in a bowl and stir. Cover and refrigerate for up to 2 days, or until ready to serve.
- Rub the shrimp evenly with the salt and cayenne.
- In a large pan over medium heat, saute the shrimp in 1 Tbsp olive oil for 2-3 minutes, until they curl and turn pink and opaque.
- Transfer the shrimp to a large bowl and place the remaining olive oil in the pan.
- Add the onions, Worcestershire, and Tobasco and cook until softened, about 5 minutes.
- Add the red bell pepper and cook 5 minutes longer, until the onions have caramelized.
- Remove from heat and salt and pepper to taste.
- Serve as tacos or assemble as quesadillas: Heat a tortilla topped with shrimp, onion mixture, and shredded cheese. Top with a second tortilla and flip, cooking until cheese has melted.
- Cut quesadillas in 4 pieces and serve with mango salsa.
Yields: 4 Servings
Estimated time: 30 minutes
I absolutely love this picture! so springly, fresh and delicious!
Your taco looks fantastic! I wasn’t in the mood for shrimp this week (what’s wrong with me?!) but I’m hoping to go back and make this one soon. Tell Foodie Groom thanks for his choice – it will be my next wildcard post. 🙂
ah ha! I knew someone would post a mango salsa recipe sooner or later this week. I’ll take that please! Can’t wait to try it out.
Shawnda, gorgeous pics! I don’t eat shrimpbut I may have to make this for cinco de mayo for Lloyd!
Sorry about your kitchen mishap, but the tacos still look so pretty and fresh. Thanks to foodie groom for the pick – I’m glad I was able to make these again and update my picture!
This is GORGEOUS! Loving these flavors and colors! Bookmarked to try soon!
New to your blog; happy I found you guys!
Your photo is beyond stunning! We love quesadillas and tacos so no matter which take on the recipe we made I know they’d be a hit.
Oh, I just saw this on TasteSpotting – didn’t even realize it was you!
These look amazing! I love how fresh all the ingredients are. Perfect for Cinco de Mayo!
Beautiful! I am so in awe of all your gorgeous photographs. Thanks for sharing, I can’t wait to make this. Now if only the weather in New York would match this sunny food.
Not really a fan of Mango Salsa, but I like shrimps a lot. I guess I should give it a shot! The photo makes me want to eat my monitor right now.