Welcome to my cozy kitchen corner, where today we’re diving into a recipe that’s as vibrant and comforting as a warm southern evening: Garlic Parmesan Shrimp & Cornbread Quesadilla Cups. Imagine the sizzling aroma of fresh garlic mingling with the savory sweetness of cornbread, all wrapped up in a delightful, bite-sized package. It’s dishes like these that remind me of family gatherings back in Asheville, with laughter echoing through the house and abuela’s wisdom guiding every meal. Now living in Charleston, I find joy in bringing a fusion of my Mexican-American roots and southern charm to every dish. So, let’s embark on this culinary journey together, where simplicity meets flavor in the most delicious way.
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Why You’ll Love This Garlic Parmesan Shrimp & Cornbread Quesadilla Cups
Garlic Parmesan Shrimp & Cornbread Quesadilla Cups are the perfect blend of comfort and creativity. Whether you’re hosting a casual get-together or just treating yourself to something special, these cups are sure to impress. Growing up, I was always in awe of the way my abuela could turn simple ingredients into something magical, and that’s exactly what this recipe does. The crispy cornbread cups provide a rustic base, while the garlicky shrimp adds a touch of elegance. And let’s not forget the Parmesan — it ties everything together with its rich, nutty flavor.
This recipe is also incredibly versatile. It’s perfect for those busy weeknights when you’re craving something quick yet satisfying, or for weekend brunches where you want to offer something a little different. Plus, it’s a fantastic way to introduce seafood to those who might be hesitant. The familiar flavors of garlic and Parmesan make the shrimp approachable and delicious. Trust me, once you try these, they’ll become a household favorite, just like they have in mine.
Ingredients You’ll Need for This Garlic Parmesan Shrimp & Cornbread Quesadilla Cups
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 egg
- 1 pound shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
If you don’t have buttermilk, you can substitute with 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using. And if fresh parsley isn’t on hand, dried parsley works in a pinch. Remember, cooking is all about adapting and making it your own!
Nutrition Facts
- Calories: 320 per serving
- Protein: 18g
- Fat: 14g
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 2g
- Sodium: 480mg
As always, these values are approximate and can vary based on ingredient brands and portion sizes. But rest assured, each bite is packed with nourishment and flavor, designed to fill you up and keep you satisfied.
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Savor the Flavor: Garlic Parmesan Shrimp & Cornbread Quesadilla Cups Delight
Learn how to make delicious Garlic Parmesan Shrimp & Cornbread Quesadilla Cups. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 egg
- 1 pound shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
If you don’t have buttermilk, you can substitute with 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using. And if fresh parsley isn’t on hand, dried parsley works in a pinch. Remember, cooking is all about adapting and making it your own!
Instructions
- Preheat your oven to 375°F. Grease a muffin tin to prepare for the cornbread cups.
- In a large bowl, combine cornmeal, flour, baking powder, and salt. Stir in buttermilk, melted butter, and egg until just combined. Be careful not to overmix, as this can make the cornbread dense.
- Spoon the batter into the prepared muffin tin, filling each cup about halfway. Bake for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- While the cornbread cups are baking, heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add shrimp to the skillet, seasoning with black pepper and red pepper flakes if using. Cook until the shrimp are pink and opaque, about 3-4 minutes per side.
- Remove from heat and stir in grated Parmesan and chopped parsley. The Parmesan will melt slightly, creating a creamy coating for the shrimp.
- Once the cornbread cups are cool enough to handle, gently remove them from the muffin tin. Fill each cup with the garlic Parmesan shrimp mixture.
- Serve warm, and enjoy the delightful blend of flavors that capture the essence of both southern and Mexican cuisines.
Cooking tip: If you’re like me and prefer a bit of a kick, the red pepper flakes add just the right amount of heat to balance the savory elements.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Garlic Parmesan Shrimp & Cornbread Quesadilla Cups
- Preheat your oven to 375°F. Grease a muffin tin to prepare for the cornbread cups.
- In a large bowl, combine cornmeal, flour, baking powder, and salt. Stir in buttermilk, melted butter, and egg until just combined. Be careful not to overmix, as this can make the cornbread dense.
- Spoon the batter into the prepared muffin tin, filling each cup about halfway. Bake for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- While the cornbread cups are baking, heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add shrimp to the skillet, seasoning with black pepper and red pepper flakes if using. Cook until the shrimp are pink and opaque, about 3-4 minutes per side.
- Remove from heat and stir in grated Parmesan and chopped parsley. The Parmesan will melt slightly, creating a creamy coating for the shrimp.
- Once the cornbread cups are cool enough to handle, gently remove them from the muffin tin. Fill each cup with the garlic Parmesan shrimp mixture.
- Serve warm, and enjoy the delightful blend of flavors that capture the essence of both southern and Mexican cuisines.
Cooking tip: If you’re like me and prefer a bit of a kick, the red pepper flakes add just the right amount of heat to balance the savory elements. Learn more: Savor the Simplicity: Easy Creamy Garlic Shrimp Delight
Tips for Making the Best Garlic Parmesan Shrimp & Cornbread Quesadilla Cups
To make sure your Garlic Parmesan Shrimp & Cornbread Quesadilla Cups turn out perfectly every time, here are a few of my tried and true tips:
Always taste your shrimp mixture as you go. It’s a lesson I learned from my abuela — trust your senses, and you’ll rarely go wrong.
Make sure your shrimp is patted dry before cooking; this will help achieve the perfect sear and prevent them from becoming rubbery. And don’t rush the garlic — sautéing it just right releases its sweet and savory notes without burning it.
For the cornbread, the key is in the mixing. Once the wet ingredients meet the dry, mix until just combined. Overmixing can lead to tough cornbread, and we want these cups to be light and fluffy.
Serving Suggestions and Pairings
These quesadilla cups are versatile enough to be served as appetizers, snacks, or even as a main course. I love serving them alongside a fresh green salad with a tangy vinaigrette, which cuts through the richness of the shrimp and cornbread. A side of roasted vegetables or a light soup also makes for a well-rounded meal.
For drinks, a crisp white wine or a zesty margarita pairs beautifully, adding a refreshing note to the savory flavors. If you’re hosting a brunch, consider offering a pitcher of iced tea or lemonade — both are classic southern staples that complement the dish perfectly.
Storage and Reheating Tips
If you find yourself with leftovers (though I doubt you will!), these quesadilla cups can be stored in an airtight container in the refrigerator for up to three days. For best results, reheat them in a preheated oven at 350°F for about 10 minutes, or until warmed through. This method helps maintain the crisp texture of the cornbread cups.
Microwaving is an option for a quick reheat, but be aware that it may make the cornbread a bit softer. If you’re planning to make these ahead of time, consider preparing the cornbread cups and shrimp mixture separately, then assembling and reheating just before serving.
Frequently Asked Questions
What are the main ingredients for Garlic Parmesan Shrimp & Cornbread Quesadilla Cups?
The main ingredients for Garlic Parmesan Shrimp & Cornbread Quesadilla Cups include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Garlic Parmesan Shrimp & Cornbread Quesadilla Cups?
The total time to make Garlic Parmesan Shrimp & Cornbread Quesadilla Cups includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Garlic Parmesan Shrimp & Cornbread Quesadilla Cups ahead of time?
Yes, Garlic Parmesan Shrimp & Cornbread Quesadilla Cups can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Garlic Parmesan Shrimp & Cornbread Quesadilla Cups?
Garlic Parmesan Shrimp & Cornbread Quesadilla Cups pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Garlic Parmesan Shrimp & Cornbread Quesadilla Cups suitable for special diets?
Depending on the ingredients used, Garlic Parmesan Shrimp & Cornbread Quesadilla Cups may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Garlic Parmesan Shrimp & Cornbread Quesadilla Cups are more than a recipe — they’re a culinary story that brings together my love for southern and Mexican flavors, wrapped in the warmth of family traditions. Each bite is a celebration of flavors and textures, reminiscent of the bustling kitchen I grew up in, where cooking was an act of love and creativity. I hope this recipe brings you the same joy it brings me, whether you’re sharing it with loved ones or savoring it in a quiet moment of self-care. Happy cooking!
