|This Week’s Specials*|
Prices good for a limited time. Tax not included.
For a complete list, visit Macadoodles on Facebook.
PICK OF THE WEEK
Weston Sun vodka, 1.75L – $14.98 (save $5.00)
SKYY vodka, 1.75L – $19.98
TX Texas Straight bourbon, 750ml – $33.98 (save $12)
Wild Turkey 101 whiskey, 1.75L – $39.98
Jack Daniel’s Tennessee whiskey, 1.75L – $39.98
Jack Daniel’s Tennessee whiskey, 750ml – $19.98
Jameson Irish whiskey, 750ml – $22.98
Maker’s Mark, 1.75L – $47.98
Maker’s Mark, 750 ml – $23.98
TX Blended whiskey, 750ml – $25.98 (save $12)
Basil Hayden Kentucky bourbon, 750 ml – $32.98 (save $11.00)
Train Station cabernet- $19.98 (save $20)
Marrero vinho verde rose- $7.98
Tom Gore sauvignon blanc- $8.98
Noble Vines 337 cabernet- $9.98
Simply cabernet- $8.98
Kim Crawford sauvignon blanc- $13.98
Toad Hollow chardonnay- $11.38
Seaglass pinot noir- $8.98
Conundrum red blend- $19.98
Bonanza cabernet- $19.98
Meiomi Chardonnay – $11.98 Layers of pineapple, ripe stonefruit and lemon peel. Pair this with grilled chicken breast and corn on the cob.
Take an additional 10% off these prices when you buy at least six bottles of wine any day of the week. 15% off on Wine Tuesdays!
It’s a great time to visit the Macadoodles wine cellar! Our collection of Rosés, bottled in 2020, just came out. We’ve also got select wines on sale for 50% off. Come in and get a bottle of wine to enjoy with any type of food, or for sitting on your patio and pairing it with beautiful spring weather!
Crispy Chipotle Shrimp Quesadilla
8 oz medium shrimp, peeled
1/2 cup orange juice
1 Tbsp canned chipotle pepper
2 cloves garlic, minced
1/2 Tbsp canola oil
1 medium onion, sliced
1 red or yellow bell pepper, sliced
Salt and black pepper to taste
4 large whole-wheat tortillas
2 cups shredded Monterey Jack cheese
Directions: Combine the raw shrimp with the orange juice, chipotle pepper, and garlic.
Marinate for 15 minutes. Heat the oil in a large cast iron skillet or sauté pan over medium-high heat.
When the oil is lightly smoking, add the onion and pepper and cook for about 10 minutes, until lightly charred on the outside.
Push the vegetables to the sides of the pan and add the shrimp to the center. Sauté until cooked through, about 10 minutes.
Season with salt and pepper to taste. Remove from heat.
Coat a separate nonstick pan with cooking spray, oil, or butter and heat over medium-low heat.
Place one tortilla in the bottom, sprinkle with half of the cheese, then top with half of the shrimp mixture and a second tortilla.
Cook for about 5 minutes until the bottom is very crisp, then flip and cook for another 2 to 3 minutes.
Repeat for second quesadilla.
Cut the quesadillas into wedges and serve with salsa and guacamole