Quesadilla de Camaron (Shrimp Quesadillas)

You could make the different elements of Joe Raffa, chef of Oyamel's easily-prepared recipe ahead of time and only toast the tortillas at the last minute. It would turn it  into a dish you could serve at a large party.

 
For tomato mixture
3/4 cup olive oil
2 1/2 cups white onion, diced
1 tablespoon minced garlic
4 cups diced tomatoes with skin on
1/2 a jalapeño, seeded and finely sliced
1 tablespoon tomato paste
1/8 teaspoon Spanish paprika
Salt to taste

For shrimp
7 ounces shrimp, cut in half
1 1/2 teaspoons olive oil

For tortillas
8 tortillas, flour or corn
1 teaspoon olive oil

In a skillet, heat the 3/4 cup olive oil and sauté the onions over medium heat until they are soft and slightly sweet tasting. Add the garlic and continue to cook for five more minutes. Add the tomatoes, tomato paste, jalapeño and paprika, turn the heat to low and simmer until the sauce is smooth and soft, about 10 minutes, stirring occasionally. Season with salt to taste.

In a separate pan, heat 1 1/2 teaspoons olive oil over high heat. Sauté the shrimp for one minute.

Combine the shrimp and tomato mixture. Spread the shrimp mixture on 4 tortillas, to within 3/4 of an inch from the edge and top with the remaining tortillas.

In a skillet or on a griddle, heat 1 teaspoon olive oil and, sliding them in carefully, toast both sides of each quesadilla over medium heat until lightly browned.  

This recipe first appeared in the NorthWest Current. Photo Bill Petros/The Current.

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