By: Marvelle Manga from San Miguel Allende.
My husband and I will be visiting the Zihuatanejo Sailfest for the first time this year. We’re excited about this wonderful international event. For the past six years, I’ve been sailing with my husband, Cap’n Paul Mixon and attending Black Boaters and Friends, a bare boat sailing event in the Caribbean. I love to cook, so I naturally fell into the role of cook on the boat. In the beginning it was challenging, but after a few years I really got with the flow of how to cook in a small space that moves and sways. Soon I was dubbed “Master Galley Chef” by one of my sailing crews.
To celebrate the Zihuatanejo Sailfest, I have chosen two of my favorite recipes I love to cook when I want to prepare something relatively quick but still completely delicious and which will inevitably win raves from my crew when they sit down to eat.
Here is my recipe for Shrimp Quesadillas that you can prepare on your boat. Buen Provencho!
Cooking in small spaces has it challenges, so I do all of my prep work a day or two in advance. Prepping the night before means when I am ready to assemble the dish, my galley is clean and ready for me to prepare the meal.
- 8 large shrimp, shelled and deveined and cut in bite size pieces
- Salt and freshly ground pepper
- 4 tablespoons olive oil, plus 1 tablespoon
- 4 (6-inch) tortillas or 8-inch tortillas cut to size
- 1/2 cup grated Monterey Jack
- 1/2 cup grated white cheddar
- 6 tablespoons Cilantro Pesto, recipe follows
- 1 teaspoon chili powder
- 2 teaspoons sour cream, or to taste
- 2 cups firmly packed cilantro leaves
- 2 cloves garlic
- 2 tablespoons pumpkin seeds
- 2 tablespoons fresh lime juice
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 5 tablespoons olive oil
- PAM Spray
Yield: 1 cup
In a food processor, combine cilantro, garlic, pumpkinseeds, lime juice, salt and pepper. With the motor running, slowly add the olive oil until sauce is emulsified.
Cooking tip: May be prepared up to 2 days ahead, covered, and refrigerated. Bring to room temperature 1 hour before serving.
- Season the shrimp with salt, pepper and chili powder.
- In a small skillet over medium heat, heat 2 tablespoons of the olive oil and sauté the shrimp for 1 1/2 minutes on each side.
- Place 2 tortillas on an ungreased baking sheet, sprinkle half the cheeses and 1 1/2 tablespoons pesto on each, and season, to taste, with salt and pepper.
- Stack the 2 layers and place a few shrimp on top. Cover with the remaining tortilla. Brush with 1 tablespoon oil and sprinkle evenly with powder.
Cooking tip: May be prepared 1 day ahead up to this point and refrigerated.
- Lightly spray pan with PAM and pre-heat fry pan on medium heat.
- Place tortillas in pan for 2-3 minutes each side or until the tortillas are slightly crisp and the cheese has melted.
- Cut into quarters and serve hot, garnished with more shrimp, and pesto, and sour cream.
For more recipes, go to www.cookinandcruizin.com, and Cookin and Cruizin on Facebook.
For more information about the Ixtapa Zihuatanejo area, see: