Rock Shrimp Quesadilla, A Winner!
I arrived late afternoon in Washington, D.C. It was St. Patrick’s Day, but an eerie atmosphere seemed to hover in the U.S. Capital, with what appeared to be an abandoned Metro subway and most shops, including the entire food court in my hotel, closed. Well, it was also a Sunday, so perhaps it was really the norm. I was jetlagged and exhausted from waking up at 3am Pacific Time to catch a 7am fight to the East Coast. So I really didn’t want to venture out in 40-degree weather to find a open restaurant for dinner.
L’Enfant Plaza Hotel had an American Grill restaurant but I wasn’t really in the mood to sit down by myself for a three-course meal. My only other options were in-room dining or the brew pub — the Foggy Brewpub. It was a typical, small sports bar serving brews and cocktails and what the pub described as “traditional pub fare.”
It was a traditonal pub fare I saw on the menu. The usual burgers, fish and chips, chicken wings, crab cakes. But wait. Something caught my attention: Rock Shrimp Quesadilla! Being from California, who would think that I would find some keen interest or curiosity about quesadillas.
Well, it was definitely a pub fare to die for! The dish came with green (spinach) tortillas — perhaps to honor the Irish holiday — sweet corn and chopped tomato salsa, and the usual guacamole. The shrimp filling was absolutely delicious, not raw and not overcooked either. It was done to juicy perfection to flawlessly blend with the cheese melt and the chipotle sour cream. And for a bonus, it came with a crispy, thinly sliced fried plantain.
Before I knew it, the four-layered quesadilla slices were swept off my plate. I had some draft Guinness with it of course. After all, it was St. Patrick’s Day!