Prawns Quesadillas with Caramelized Onions
I was craving something different for dinner, so I decided to make prawns quesadillas with caramelized onions. I didn't have a recipe, so I just threw together some ingredients that I thought would go well together. The result was a delicious and flavorful dish that my family loved.
I was craving something different for dinner, so I decided to make prawns quesadillas with caramelized onions. I didn't have a recipe, so I just threw together some ingredients that I thought would go well together. The result was a delicious and flavorful dish that my family loved.
- salt and pepper
- 2 tablespoons butter
- 1/4 cup white wine
- 1 teaspoon sugar
- sour cream
- 1 pound non cooked prawns shell removed and deveined
- 2 large onions peeled and thinly sliced
- 3 tablespoon unsalted butter
- 1/2 cabbage, thinly sliced
- 1/2 teaspoon butter
- 2 lemons, squeezed
- 2 tablespoons water – if necessary
- 3 tablespoons finely chopped parsley
- 1/2 garlic clove smashed
- 4 large flour quesadillas
- Carbohydrate 78.9535821874315 g
- Cholesterol 266.395151046174 mg
- Fat 27.1038457620982 g
- Fiber 10.2773123226275 g
- Protein 36.7707676145327 g
- Saturated Fat 13.1113905677403 g
- Serving Size 1 1 Serving (511g)
- Sodium 1366.67454324006 mg
- Sugar 68.676269864804 g
- Trans Fat 1.89940941053001 g
- Calories 693 calories
Step-by-step
- In a large skillet over medium heat melt the butter until foam appears. Add the onions and cook slowly stirring frequently until obtaining a light golden and translucent onion. Add the sugar, mix well until the sugar is melted. Set aside and keep warm.
- In the same skillet of the onion, add the butter and the cabbage. Stir a couple of times and add the lemon juice. Add the water and season with salt and pepper. When the cabbage is wilted and juice all absorbed, remove from the heat and keep warm.
- Over medium heat, add the 2 tablespoons butter, the garlic and parsley. Once the butter is melted add the prawns and cook over high heat until all the prawns turn pink. Season with salt and pepper. Reduce the remaining sauce left in the pan. Set aside.
- Spread a little butter over one side of the flour quesadilla. In a large cast iron skillet place the flour quesadilla, butter side down and golden for 30 seconds and turn to the other side and do the same. Place one quesadilla on each plate and start layering: Cabbage, caramelized onions, prawns and divides the remaining sauce left from the prawn equally over the 4 plates. Fold and serve.
In the heart of my culinary adventures, I stumbled upon a delightful dish that ignited my taste buds with pure bliss: Prawns Quesadillas with Caramelized Onions. It all began with a yearning for something tantalizingly different, a craving that led me on a culinary expedition. Without a predefined recipe, I embarked on a journey of flavor exploration, combining ingredients that whispered promises of a harmonious union.
As I meticulously sautéed tender prawns in a fragrant blend of butter, garlic, and parsley, their delicate flesh turned from opaque to a beautiful shade of pink, hinting at the exquisite flavors that lay ahead. Meanwhile, in a separate sanctuary, onions caramelized slowly, their sweetness mingling with the warmth of butter and sugar, creating a symphony of flavors that teased my senses. The vibrant green cabbage, adorned with lemon juice and a hint of salt and pepper, wilted gracefully, absorbing the essence of its aromatic companions.
With each step, the dish evolved into a culinary masterpiece, each element contributing its unique character to the ensemble. Flour quesadillas, golden and crisp, became the canvases upon which I painted my culinary creation. A layer of sautéed cabbage provided a vibrant foundation, followed by a generous helping of caramelized onions, their sweetness contrasting beautifully with the tangy cabbage. Finally, the prawns, succulent and bursting with flavor, took center stage, their presence elevating the quesadillas to a realm of culinary excellence.
As I savored each bite, the flavors danced upon my palate, creating a harmonious symphony that left me longing for more. The prawns, cooked to perfection, melted in my mouth, their delicate texture a testament to their freshness. The caramelized onions added a touch of sweetness that balanced the tangy cabbage, while the quesadilla shells provided a satisfying crunch that completed the culinary experience.
With each mouthful, I felt a surge of culinary satisfaction, knowing that I had stumbled upon a recipe that would forever hold a special place in my kitchen repertoire. Prawns Quesadillas with Caramelized Onions had become a culinary triumph, a testament to my adventurous spirit and passion for creating dishes that delight the senses.
