When I heard that the double dozen was back at the D's, I knew exactly what was going to be featured on my next quesadilla.
I went to work in the quesadilla lab by setting up two tortillas and taking in the bold aromas of the sea from the captain.
Staying true to my school, I made an Auburn logo out of french fries after laying down a base layer of coleslaw. DISCLAIMER : NEVER LAY DOWN A BASE LAYER OF COLESLAW. NEVER HEAT COLESLAW. EVER.
I went with a hush puppy right in the center of the logo because it just felt like a good place for a hush puppy to go.
The shrimp were place around the perimeter of the tortilla and I also placed them anywhere there was room.
This quesadilla cooked surprisingly evenly. The coleslaw runoff made it hard to scoop out, even with two spatulas.
I sliced the quesadilla and served it with malt vinegar. Everything at Captain D's should be served with malt vinegar. In retrospect, I should have left off the cole slaw and used it for a dipping sauce or garnish. This quesadilla provided me with a superb surf n' turf dinner. Next week may be the final quesadilla post, so get your suggestions in now. Take care.