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Seattle, WA.


Tequila Prawn Quesadillas w/ Tomatillo Salsa



  • 3 T olive oil
  • 1 lb. medium prawns 31-40
  • 2 pinches cayenne powder
  • 1 T cumin
  • 1 T garlic, minced
  • 1/2 red bell pepper thinly sliced
  • 1/2 green bell pepper, thinly sliced
  • 1/2 medium red onion, thinly diced
  • 1 shot tequila
  • 8 oz pepper-jack cheese, shredded
  • 2 t unsalted butter
  • 8 (10 inch) tortillas
  • non stick vegetable spray
  • 4 T cilantro, finely chopped
  • 4 T green onion, finely diced
  • Kosher salt and fresh ground pepper to taste

Tomatillo Salsa:

  • 6 tomatillos
  • 1 Anaheim chili pepper, roasted, peeled and diced
  • 1 fresh Serrano chile, cut in half
  • 1/4 C onions, coarsely chopped
  • 1 t garlic, minced
  • 2 T cilantro, finely chopped
  • 1 t olive oil
  • 1 T fresh lime juice
  • kosher salt and fresh ground pepper to taste



Preheat oven to 375 degrees. Season shrimp with the salt, pepper, cayenne, cumin and garlic. In a large saute pan over medium high heat, heat olive oil and then add seasoned shrimp, then add tequila carefully (deglazing pan). Return to the stove and cook for an additional minute, or until shrimp is cooked. Keep warm. Place tortillas on one large cookie sheet (sheet pan) that has been slightly sprayed with the non stick vegetable spray. On a flat top or large saute pan add 1 tortilla at a time and place an even amount of filling topped with the cheese and cilantro, then topped with another tortilla, and cook until browned (flipping) on each side. Remove to cutting surface and cut into 6 sections. Garnish with green onions, cilantro leafs, and lime wedges. Serve hot with the tomatillo salsa.

Tomatilla Salsa:

Pulse tomatillos in a food processor until very coarley chopped. Add peppers, onion, garlic and cilantro. Pulse a few more times. Pour into a serving bowl. Stir in lime juice, oil, salt and pepper until thoroughly blended. Cover and chill at least 1 hour.

Servings: 4

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