Shrimp Quesadilla

In my cookbook “Table For One” I offer up many recipes for one. Regardless of how many there are in your family, sometimes you will want to or have to cook for yourself, or maybe for another individual. Last night I cooked a slightly different pasta sauce for the returned college student who had gone vegan again. Not a problem, but who doesn’t want anchovies in their pasta sauce? That’s a subject for another day.

Some things are a challenge or just too much hassle to make for one, unless you have loads of time and really enjoy cooking. Fortunately, there are a whole load of easy to make dishes that work well for one. Quesadillas are perfect. All of our kids can make a quesadilla and do so all of the time. We keep uncooked tortillas in the fridge and plenty of shredded cheese. By the way, there are packaged, shredded cheeses that are just shredded cheese. Make sure you read the label carefully.

Quesadillas can be a quick snack, appetizer or meal. Try the green salsa listed earlier in the year as a great condiment for this dish.

A word about shrimp: Shrimp are a pain in the butt. They come with a nasty vein, a tail and are, well, shrimpy. However, keep an eye on the fish case because often your fishmonger will have uncooked, de-veined, large shrimp and sometimes even have the tail removed. Removing the tail is quite easy and quick, though. Grab the uncooked shrimp by the tail and squeeze. They usually pop right off.

Makes One Quesadilla


  • 6-8 Large, Uncooked, Cleaned Shrimp
  • 2 Uncooked Tortillas (flour or corn)
  • 1 Avocado, sliced
  • 1/4 Cup Shredded Mild Cheddar, Jack or Mozzarella Cheese
  • Olive Oil
  • Salsa
  • Salt and Pepper


  • Medium Saute Pan
  • Chef’s Knife
  • Medium Grater
  1. Heat a teaspoon of olive oil in the pan. 
  2. Quickly saute the shrimp until just as they turn color. Salt and pepper. Remove to a paper towel.
  3. Wipe the pan.
  4. Cook one side of one tortilla briefly and remove.
  5. Cook one side of the other tortilla and flip.
  6. Sprinkle the cheese onto the tortilla and let melt briefly.
  7. Cut the shrimp into bite sized pieces.
  8. Sprinkle over cheese and cover with other tortilla, cooked side down.
  9. Carefully flip after about a minute.
  10. Cook for another minute or two, until the cheese is all melted.
  11. Remove from heat and fold back half, add avocado and a spoonful of salsa. Repeat for other half.
  12. Slice into wedges and serve with a little more salsa.



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