Best Corn And Shrimp Quesadillas Recipes
CORN AND SHRIMP QUESADILLAS
Steps:
- Melt butter in a pan over medium-high heat. Add the garlic and cook for 2 minutes while stirring. Add wine and cook for 3 minutes. Add the shrimp and cook each side for 3 minutes. Take off the heat and add the parsley and lemon juice. Salt and pepper to taste. Put cooked shrimp in a bowl and set aside.
- Warm up tortillas in the microwave. Place 6 tortillas on a work surface to start building quesadillas.
- Evenly divide cheese and corn between tortillas; place 4 shrimp over each. Sprinkle green onions on top and cover with another tortilla. Cook in a nonstick pan, flipping the tortillas over until each side is lightly brown, 4 to 5 minutes per quesadilla.
Nutrition Facts : Calories 309.3 calories, Carbohydrate 32.5 g, Cholesterol 93.2 mg, Fat 12.9 g, Fiber 5.2 g, Protein 15.5 g, SaturatedFat 7.2 g, Sodium 298.7 mg, Sugar 1.9 g
SPICY SHRIMP WITH CORN AND QUESADILLAS
Steps:
- Cut the corn kernels from the cobs. Combine them in a bowl with the scallions, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper; set aside. In a medium bowl, combine the chili powder, cayenne, oil, and 1/2 teaspoon salt. Add the shrimp and toss to coat. Heat a grill or grill pan to medium and cook the shrimp, turning once, until cooked through, about 4 minutes. Meanwhile, sprinkle the cheese over half of each tortilla. Fold in half and grill, turning once, until the cheese melts and the tortillas are crisp, about 2 minutes. Transfer the quesadillas to a cutting board and cut into wedges. Divide the shrimp and corn among individual plates and serve with the quesadillas.
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