CORN AND SHRIMP QUESADILLAS

Corn and Shrimp Quesadillas image

Who doesn't love quesadillas at a get-together? Serve these with guacamole, sour cream, and a glass of Chardonnay.

Provided by 14 Hands Winery

Categories Seafood Shellfish Shrimp

Time 40m

Yield 6

Number Of Ingredients 11

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Ingredients

4 tablespoons butter
4 cloves garlic, finely chopped
½ cup 14 Hands Chardonnay
24 shrimp, peeled and deveined
¼ cup parsley, chopped
1 lemon, juiced
Salt and pepper to taste
12 corn tortillas
1 cup mozzarella cheese, shredded
1 cup corn
½ cup green onions, chopped

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