A.L. WEST
Oakland Athletics Baseball Club
O.CO COLISEUM
LOCATION
Oakland, California
OPENED
1966
CAPACITY
35,067
NICKNAME
Oakland Coliseum
O.co Coliseum opened in 1966, but it was the NFL’s Raiders that first called it home. The A’s didn’t play there until 1968, when they moved from Kansas City to Oakland. In an era when MLB teams are building baseball-only parks, a multipurpose stadium like O.co Coliseum is a rarity. It’s also one of the smallest ballparks, both in the MLB and NFL. Yet it has seen four World Series titles and has been home to greats like Rickey Henderson, who holds the all-time record for stolen bases, and Reggie Jackson.
SHRIMP QUESADILLAS
WITH GUACAMOLE & STRAWBERRY-MANGO PUNCH
Located on San Francisco Bay, Oakland’s proximity to the Pacific Ocean heavily influences the local cuisine. Like other California ballparks, the Mexican impact on food culture is also significant. A combination of these two influences makes up some of O.co Coliseum’s best diamond dishes, from Baja tacos to these flaky, cheese-smothered shrimp quesadillas.
A.L. WEST
Oakland Athletics Baseball Club
SHRIMP QUESADILLAS
PREP TIME
10 minutes
COOK TIME
10 minutes
MAKES
4 quesadillas
INGREDIENTS
- 1 pound tail-off shrimp, peeled and deveined
- 1 tablespoon + 1 teaspoon olive oil, divided
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 jar roasted red peppers
- 1 small onion
- 8 ounces Monterey Jack cheese
- 4 large flour tortillas
- 2 tablespoons butter, divided
- 2 ounces sour cream
- 2 ounces salsa
- 4 ounces guacamole (see recipe)
INSTRUCTIONS
- In a skillet over medium heat, add 1 tablespoon olive oil. When oil is hot, add shrimp. Sprinkle with salt and pepper while it cooks.
- Cook shrimp about 2 minutes per side or until pink. Remove from heat and set aside.
- Chop the onion and slice the roasted red peppers. Add to a second skillet with 1 teaspoon olive oil and sauté over medium heat until tender, about 4 minutes.
- While the onions and peppers cook, grate the cheese. Set aside.
- To assemble quesadillas, in a third skillet, add one tablespoon butter over medium-low heat.
- Quickly add the first tortilla, followed by 1/4 of the cheese, 1/2 of the onion/pepper mixture, 1/2 of the shrimp, 1/4 of the cheese, then top with a tortilla. Cook until the first tortilla is lightly browned on the bottom, about 2–3 minutes.
- Using a spatula, carefully flip the quesadilla over to cook the other side for another 2–3 minutes.
- Remove from heat to a cutting board and cool for 3 minutes before cutting into wedges.
- Repeat for the other quesadillas. Serve with sour cream, salsa, and guacamole.
A.L. WEST
Oakland Athletics Baseball Club
GUACAMOLE
PREP TIME
15 minutes
COOK TIME
0 minutes
MAKES
4 ounces
INGREDIENTS
- 2 ripe avocados
- 1/4 bunch cilantro, chopped
- 1 lime
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 clove garlic, chopped finely
INSTRUCTIONS
- Have an adult cut the avocados in half and remove the pits.
- Use a spoon to scoop out the avocado pulp from the skin and place it in a large mixing bowl.
- Slice the lime in half and squeeze the juice into the mixing bowl.
- Add the remaining ingredients. Lightly mash the avocado until it is well blended with the other ingredients. Cover and refrigerate for 1 hour before serving.
A.L. WEST
Oakland Athletics Baseball Club
STRAWBERRY-MANGO PUNCH
PREP TIME
10 minutes
COOK TIME
0 minutes
MAKES
2 quarts
INGREDIENTS
- 1 cup frozen mango
- 1 cup frozen strawberries
- 2 cups orange-peach-mango juice
- 1 quart lemon-lime soda
- ice cubes and strawberries, for garnish
INSTRUCTIONS
- In a blender, combine mango, strawberries, and juice. Blend until smooth.
- Pour blended mixture in a pitcher along with the lemon-lime soda.
- Serve in glasses with ice cubes and a strawberry for garnish.