These babies hit the spot when I need some restaurant style comfort food. They are quick and easy and even the leftovers are delicious the next day --- if there are any.
First things first, you must use raw shrimp. Don't be afraid--it's super easy to work with and will yield so much more flavor than using cooked shrimp and trying to re-heat with seasonings. Just thaw your shrimp in a strainer, then peel them (they're easy to peel since they're split across the top) and make sure the tail gets pinched off. Rinse off the peeled shrimp and pat dry with a paper towel. If your shrimp are frozen, soak them in room temp water and they will thaw in no time.
Uncooked shrimp are grey in color. They cook quickly, so give them a stir once they start to turn pink. Don't overcook--once they turn pink and there's no more grey, get them off the heat. Overcooked seafood is chewy and tough.
1 lb. bag uncooked shrimp (deveined)
1-2 Tbsp butter
4-5 large tortillas
1 tomato, diced
grated monterey jack cheddar
In a large frying pan, melt butter and add shrimp. Cook 2-4 minutes until thoroughly pink. Transfer to a plate or bowl and set aside.
In the same frying pan, heat a tortilla on one side for 15-20 seconds. Flip over and sprinkle half of the circle with cheese, top with cooked shrimp and tomato, then a little more cheese on top. Fold open half over covered half and cook for a few minutes. Flip and cook on the other side. Transfer to a cutting board and cut into wedges.
Serve with guacamole or sour cream.