at home
quesadillas
tex-mex
mexican
shrimp
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make Old Bay Shrimp Quesadillas | Rach Cooks At Home

How To Make Old Bay Shrimp Quesadillas | Rach Cooks At Home

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…

How to Make Chicken and Lobster Piccata | Richard Blais

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Sesame Cookies | Buddy Valastro

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

How to Make Shrimp Burgers | Jacques Pepin

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.

Old Bay and the trinity of bell peppers, celery and onions give Rach's shrimp quesadillas an extra-flavorful and festive kick. 

To finish off her Cinco de Mayo menu, Rach serves them with her Creamy Guac and a batch of easy Tex-Mex Black Beans. 

Ingredients

  • About 1 tablespoon extra-virgin olive oil
  • About 1 tablespoon butter
  • ½ onion, finely chopped (about ½ to ¾ cup)
  • 2 stalks celery, finely chopped (about ½ to ¾ cup)
  • 1 green bell pepper, seeded and finely chopped (about ½ to ¾ cup)
  • 1 tablespoon fresh thyme, or 1 teaspoon dried
  • Salt and black pepper
  • 2 to 3 cloves garlic
  • ¾ to 1 pound shrimp, peeled and deveined, tails off, chopped
  • 2 tablespoons Old Bay seasoning
  • About ½ teaspoon ground cumin
  • About ½ teaspoon ground coriander
  • Hot sauce, to taste
  • About ¼ cup silver/white tequila
  • 1 lemon, halved
  • Cooking spray
  • Four 8- to 10-inch flour tortillas, or eight 6-inch soft corn tortillas
  • 2 cups shredded Monterey Jack and/or Colby, cheddar
  • Cilantro, for topping
  • Sliced green onions, for topping

Yield

Serves: 4

Preparation

Heat EVOO and melt butter in a large skillet over medium-high heat.  Add onions, celery and bell peppers and stir 2 to 3 minutes, add thyme and salt and cook 2 to 3 minutes until tender. Grate in garlic, then add shrimp, Old Bay, salt, black pepper and a pinch each ground cumin and coriander, , stir and cook until shrimp is just opaque and barely cooked through, 1 to 2 minutes. Add a few dashes of hot sauce, then add tequila and shake pan for about 1 to 2 minutes and let tequila evaporate or burn off. Add lemon juice and remove from heat. 

Heat a cast-iron or nonstick skillet over medium heat with a light spray of oil, add tortilla, char and remove, and char one side of the remaining tortillas. 

To assemble, add a tortilla to pan, charred-side up,  top with cheese and shrimp and more cheese. Fold in half if using larger tortillas, or stack another tortilla on top, charred-side in, if using smaller 6-inch ones. Keep turning to brown and melt cheese. Top quesadillas with creamy guacamole, sprinkle with cilantro and green onion and serve.