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Featured Recipe

recipe of the day
Gino Valpredo's Arugula with Oranges
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25-1 Spring Issue
Entertaining the Bakersfield Way by Miles Johnson

For some, salad is the beginning of the meal but for Gino Valpredo, owner and proprietor of Luigi’s, a fresh salad takes its place right next to the main course. When it comes time to serve up dinner, nothing could be simpler than starting with a fresh green salad that you’ve prepared in advance. In this case, Gino suggests pairing the sweetness of fresh orange segments and the peppery tang of arugula. Very few salads can match the sheer simplicity, yet complex taste, of this Italian-inspired course.

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Home Food & Wine Recipes Main Course Tailgater’s Cajun Shrimp Quesadillas

Tailgater’s Cajun Shrimp Quesadillas

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Description

24-2 Summer Issue
Recipes

This is a fun twist on an old favorite. Easy to make and even easier to eat. Chef Dom Ariza loves creating appetizers and jumped at the chance to create a new recipe for Bakersfield Magazine. “Appetizers are something you can be creative about.” He says, “You can dream it up, and leftovers are a creative way to invent your own appetizers.
 

Ingredients

  • 1/4 C Diced Red Bell Pepper
  • 1/4 C Diced Green Bell Pepper
  • 1/4 C Diced Red Onion
  • 1 C Small Bay Shrimp
  • 5 Large Shrimp (for garnish)
  • 1/2 C Jack & Cheddar cheese
  • 1/4 C Green Onion (for garnish)
  • 2 -10” Flour Tortillas
  • 1 tsp. Olive Oil
  • 1 tsp. Cajun Spice
  • 1 Drizzle of Fajita Sauce

Fajita Sauce:

  • 1 C Lime Juice
  • 1/4 C Fresh Chopped Garlic
  • 1/4 C Oregano
  • 1 tsp. Cumin

 

Methods/steps

  1. Heat oil on medium heat, sauté veggies until soft.
  2. Add small bay shrimp, sauté until cooked.
  3. Add Cajun spice and fajita sauce to taste.
  4. While that is simmering place tortillas on grill and add cheese to melt.
  5. When cheese is melted add shrimp and veggies, use a slotted spoon to keep out excess juices.
  6. Slap tortillas together and cut like a pizza. Garnish with green onion and large shrimp.
Fajita Sauce:
  1. Mix all ingredients together and refrigerate after use. This is a popular cooking sauce at Tailgater’s and clients rave over the taste.

Additional Tips

Chef Dom wants you to remember that you can substitute chicken or steak for the shrimp and says with a smile, “There is no basic rules with appetizers.”