Tropical Shrimp Quesadillas

So I honestly don’t know whether I’m behind the curve or ahead of it with this one, but this is my new favorite thing on the internet: Basically, it’s women submitting screen shots of text messages from guys, and people get to vote on whether or not the guy is into her. It is fascinating. And eye-opening. Dating is so complicated! And so is texting, apparently.

Here’s something uncomplicated: a quick, yummy quesadilla. Shrimp, melted cheese, cumin, cilantro, all the delicious things. Right here, man. Get on it.

TROPICAL SHRIMP QUESADILLAS (slightly adapted from Witty in the City)

10-12 uncooked shrimp, shelled and deveined
4 flour tortillas
1 tsp vegetable oil
1/4 an onion, chopped
1 tsp minced garlic
1/3 cup frozen corn
cumin and cayenne pepper to taste
salt and pepper to taste
1/2 lemon
1/4 cup chopped cilantro
1 cup shredded mozzarella cheese
sriracha or other hot sauce to taste

1. In medium pan, saute onion, garlic, shrimp, and corn in vegetable oil over medium heat. Season with salt, pepper, cayenne pepper, and cumin. Once shrimp are fully cooked, add lemon juice and cilantro, and remove mixture from heat.
2. Wipe out pan and spray with non-stick spray or olive oil spray. Brown one side of a tortilla (30-45 seconds), then place tortilla, browned side up, on plate, topping with cheese, shrimp mixture, hot sauce (if desired), and more cheese). Brown one side of other flour tortilla and place it, browned side down, on first tortilla. Heat quesadilla over medium heat, flipping halfway through, until both sides are browned and cheese is melted. Repeat with remaining tortillas.

The lemon flavor really came through in this — nice and bright and flavorful. Delish!


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