- 4 slices bacon
- 3 tablespoons butter, divided
- ¾ pound small shrimp, peeled, deveined, tails removed, and patted dry with a paper towel
Blackened seasoning to taste
- 2 burrito size flour tortillas (at least as big as your cast iron skillet)
- 2½ cups shredded Monterey jack cheese
- 3 green onions, chopped
- Preheat oven to 450 degrees.
- Cook bacon to crisp in a 10½ inch cast iron skillet. Remove to paper towel lined plate to drain grease, then crumble and set aside.
- Drain all the grease out of the skillet, but leave the brown bits at the bottom. Place a tablespoon of butter in the skillet over medium-high heat and when it melts, add the shrimp in a single layer. Sprinkle to taste with the blackened seasoning.
- Cook until shrimp are done, stirring once or twice, about 4-5 minutes. Transfer to a plate, then wipe skillet clean.
Melt 1 tablespoon butter in the bottom of the skillet and brush it evenly over the bottom and halfway up the sides. Place one tortilla in the bottom evenly (it helps to microwave it for about 10-15 seconds to soften it). Sprinkle evenly with half the cheese, then top with the shrimp, bacon, and green onion. Sprinkle with the remaining cheese, then top with the second tortilla, pressing down slightly. Brush with remaining tablespoon of butter that has been melted.
- Bake for 20 minutes or until top is crispy and golden brown. Let cool for 10 minutes before cutting into 6 wedges with a sharp knife.