Smoky Paprika Grilled Shrimp Quesadillas with mashed avocado / corn on the cob

Baking is a bit of extra work in this recipe but will add great flavor to all ingredients of the dish. If you are going to be short-lived or just like cooking in the house, skip the whole skewer - everything will come together quickly on the stove.

Ingredients:

• Shrimp, peeled and deveined - 1 lb
• Skewers, wooden or bamboo - 8
• Paprika, smoked - 1 tsp
• Cumin - 1/2 tsp
• Salt - 1/2 tsp
• Cilantro - 1 Tbsp, chopped
• Cheese, shredded Mexican blend - 8 oz (look for one that includes manchego if available)
• Tortillas, taco-sized flour or corn - 8
• Sour cream - for serving (sub plain or Greek yogurt)

Grilled Avocado and Corn on the Cob:

• Corn - 4 ears, shucked
• Avocados - 2, halved, pits removed
• Lime juice - 2 tsp + 2 tsp
• Butter - 1 Tbsp
• Chili powder - 1 tsp

Prep:

1. Shrimp- (If prepared right before cooking, heat or boiling water before preparing.) Defrost, rinse and dry.
2. Skew - If you use wooden skewers and plan to cook, soak in water for 15 minutes to avoid burning.
3. Spice Mix - Combine chili powder, cumin and salt. (Can be done before 5 days)
4. Corn - Shredded corn. (Can be done before 3 days)
5. Season shrimp - Toss shrimp with mixed seasoning.
6. Assemble skewers - (Skip this step if cooking on the stove.) Release the shrimp on the skewer.
7. Avocados - Reduce butter and remove pits.

Make:

1. If cooked on a grill: Heat the oven to 400F / 204C, keep partially on direct fire and partially on indirect fire.
2. {grill}: Brush a little oil into the net and let the butter (cut only) and corn.
3. {grill}: Place the corn on the fire directly and rotate to get the baking mark on all sides. Move to indirect heat and continue cooking with cover until soft, 4 to 6 minutes.
4. {grill}: When corn is almost soft, place half the avocado, face down, through the fire directly. Add shrimp skewers to direct heat and cook on both sides until opaque. Half the avocados should have a baking mark at the time the shrimp is cooked, from 4 to 6 minutes for both.
5. If cooked on the stove: Boil a large pot of salt water to boil.
6. {stov}: When boiling water, add corn and boil until soft, 5 to 7 minutes.
7. {stove}: Heat the pan or pan with a little oil on medium heat. Add the shrimp and stir until cooked and cooked, 3 to 5 minutes.
8. Transfer prawns to the cutting board (skewers if you cook on the grill). Add cilantro and cut shrimp and coriander into small pieces.
9. Combine shrimp, cilantro and cheese.
10. Heat the pan unobtrusively over medium heat. Place a tortilla in a pan, top it with shrimp / cheese mixture and then a tortilla.
11. When the tortilla is browned in the bottom, turn the quesadilla and cook on the other side until all the cheese has melted. Continue with the remaining cake and fill.
12. Sprinkle with butter and grind with the first portion of lemon juice. Season with some salt and pepper.
13. Brush with butter and the second part of the lemon juice. Sprinkle the chili powder over.
14. Slice quesadillas into wedges. Serve with sour cream and crushed butter. Enjoy with corn on the side.

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Posted from my blog with SteemPress : http://localhost:8888/taivu/2018/09/03/smoky-paprika-grilled-shrimp-quesadillas-with-mashed-avocado-corn-on-the-cob/

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