The pressure builds and you start counting down minutes until you eat
First, you remember how the steam starts to hiss inside your pressure cooker. It kinda makes your kitchen smell really good. You sense that it's about to be done any second now. You can't wait to dig in and feel that crispy, cheesy goodness in each bite.
Gotta admit, waiting for the float valve to drop and the steam cues to tell you it's ready is kinda nerve-wracking. But you know once the pressure releases, your shrimp and veggies will be tender pull and super flavorful. So you stand there, counting seconds, oh-so excited for what's coming next.
When the cooker finally depressurizes, you open the lid and feel that warm, savory aroma wafting out. You grab your plate because fam, gotta get ready to enjoy that cheesy, shrimp packed quesadilla. It's gonna be totally worth the wait, trust me.
Shrimp Quesadillas
Ingredients
Ingredients
- 7 to 8 pieces shrimp peeled and deveined
- 5 to 6 mushrooms cleaned and sliced
- ¼ green pepper sliced into strips and then cut in half
- ¼ yellow onion peeled and sliced
- ½ jalapeno seeds and ribs removed, sliced
- grape seed oil or olive oil
- 1 Tablespoon butter
- 2 medium-sized flour tortillas
- 6 Tablespoons cheddar or monterey jack cheese
- sliced avocado, sour cream, homemade salsa for serving
Instructions
Instructions
- Peel and clean the shrimp. Slice in half length-wise. Using a paper towel, dry off the shrimp.
- Put 1 teaspoon oil into a non-stick skillet and cook the mushrooms on medium heat for about 5 to 6 minutes. Remove mushrooms and set aside. Wipe down the pan with a paper towel.
- Next, add 1 teaspoon oil into the pan along with the green pepper, yellow onion and jalapeño. Cook on medium heat for about 3 to 4 minutes. Remove vegetables from the pan and set aside. Wipe the pan again with a clean paper towel.
- Melt ½ Tablespoon of butter in the pan on medium heat. Season the shrimp with salt and pepper and add them to the pan and cook for 60 to 90 seconds on each side. Remove from the pan.
- Melt another ½ Tablespoon of butter in the pan and add 2 tortillas to the pan, half of each touching the bottom of the pan.
- Put 1 Tablespoon of cheese and half of the mushrooms on each tortilla, along with half of the onions and peppers.
- Then add the shrimp and 2 Tablespoons of cheese on each tortilla.
- Close the tortilla and continue cooking for about 2 minutes.
- Flip over and cook for 3 to 4 minutes, until the desired doneness on the inside and outside.
