SHRIMP AND CHORIZO QUESADILLAS WITH SMOKY GUACAMOLE

This is one of my favorite Rachel Ray recipes from her 30 minute meals show and with the upcoming Super Bowl, I just had to share it with you. This is quick and easy to make and it packs incredible flavor outburst!!

Shrimp and Chorizo Quesadillas w/Smoky Guacamole (serves 4) 
Feel free to adjust ingredients to accommodate the size of your party

• 2 ripe Haas avocados
• 1 lime, juiced
• A couple pinches salt
• 1/4 cup sour cream, 3 rounded tablespoonfuls
• 2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section
• 1/2 pound chorizo sausage, sliced thin on an angle
• 1 tablespoon extra virgin olive oil, plus some for drizzling
• 1 clove garlic, cracked away from skin and crushed
• 12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter
• Salt and freshly ground black pepper
• 4 (12- inch) flour tortillas
• 1/2 pound, 2 cups, shredded pepper Jack cheese
• 
  
Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.
Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.


Recipe courtesy Rachael Ray on FoodNetwork.com

SOUTH BEACH BAR & GRILL, A SEAFOOD HIDEAWAY IN OCEAN BEACH, CA!

I love love love love this place. The seafood at Ocean Beach Bar & Grill is always fresh and their happy hour always has the appetizer menu at 1/2 price....which by the way is filled with amazing tasty treats!!

1/2 lb Peel & Eat Shrimp AppetizerGrilled Wahoo Tacos w/Guacamole

Besides their amazing seafood dishes, great happy hour special they have the BEST Taco Tuesday in town and great drink special from their full bar

If that isn't enough to run to this awesome restaurant like I do every time I get a chance.....then perhaps their incredible location in front of the OB Pier will! The views are unbeatable, especially from their newly built upstairs dinning ares!!

Beach View

Upstairs view of the OB Pier

LIKE I SAID BEFORE.... ....I LOVE THIS PLACE!!

I LOVE RAW BAR

For me there is nothing better than sipping on an ice cold glass of champagne, watching the sunset with a large platter of succulent seafood that you can devour with your hands!

Oyster on the half shell is one of the most delicious experiences your mouth can have. Just add a little lemon, couple of drops of Tabasco, salt and down the hatch it goes. Trust me, so good my mouth is actually watering!!!

The best thing about the raw bar for those of us that love anything from the sea is that it is a smorgasbord of shellfish and it is quite delicious.

I just recently had the chance to experience this incredible delight while in Miami at one of my favorite places on earth. Monty's, it is a very laid back staple in the Miami Beach marina in which local gather to unwind from their daily lives. The place is famous for their island like atmosphere, their "pain killers" (in other words, a very strong concoction of alcohol that that will numb any pain), their happy hour that includes a discounted beverage bar and a raw bar with ridiculously low priced fresh seafood comprised of oysters, clams, peel & eat shrimp, and stone crab claws (best when in season) and their beautiful panoramic view of the marina (which lends itself for a pretty great sunset). Than is an experience that is completely satisfactory to all your scenes!

But, don’t fret, there is no need to have to get on a plane and experience this mouthwatering sensation…..MAKE IT AT HOME and serve this for a special occasion, or have a picnic wherever you favorite sunset spot is and make sure to include your favorite bottle of bubbly whichever your choice may be!!!

Go to your local fish market and find out what fresh sell fish they have available.

Seafood On Ice

Stone Crab claws 2-4/person

Shrimps 8-10/person

King Crab legs 2-4/person

Oysters 8-10/person

Clams 8-10/person

1tbsp sea salt

Garnish

2 lemons quartered

2 limes quartered

Tabasco hot sauce for

4 tbsp butter

Sides

Saltine Cracker (or your personal preference

Flat bread (poppy seed, onion, or multi grain)

All ingredients may vary depending on availability in your area.

Place a large pot with water - 3/4 filled, add sea salt and bring to a boil

Drop shell fish in for about 2-3mins or until shell turns pink or red (DO NOT ad oysters or clams)

Place butter in small pan and melt on low heat – serve in small dipping dish

- (butter is best for at home – great with Stone Crab and King Crab)

Ask your local seafood market attendant where is the best place to buy a shucking knife and glove and ask them for some tips on how to get the best results at home. You’d be surprised at how helpful they are willing to be.

For the Stone Crab, it is preferably to buy them ready to eat and ask them to crack it for you as it is very difficult to crack at home.

Don’t forget seafood crackers for your king crab.

Cocktail Sauce

1 cup ketchup

2 tablespoons horseradish

2 teaspoons Worcestershire sauce

1 1/2 tablespoons fresh lime juice

Celery salt and freshly ground pepper

(Add a few drops of hot sauce for an extra punch of heat)

In a small bowl, stir together all the ingredients, seasoning with celery salt and pepper to taste. Cover and chill until ready to serve. Makes about 1½ cups.

Mustard Sauce For Stone Crab Claws/King Crab

1 tablespoon Colman's dry mustard, or to taste

1 cup mayonnaise

2 teaspoons Worcestershire sauce

1 teaspoon A-1 Sauce

1/4 cup heavy cream or milk

Salt to taste

Seafood Sauce

3/4 cup mayonnaise

3/4 cup catsup

1 teaspoon garlic granules

Whisk together all ingredients until well combined. Serve chilled. This sauce may be prepared as much as 3 days in advance. Makes 1½ cups.

This sauce pairs perfectly with seafood or any vegetable.

NOTE: All dipping sauces work with any shellfish you may choose.

Treat yourself to an extravagant treat, cheers!!!