Shrimp Scampi Quesadilla
Shrimp Scampi Quesadilla takes approximately 25 minutes from beginning to end. This hor d'oeuvre has 532 calories, 33g of protein, and 16g of fat per serving. For $2.55 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Taste and Tell Blog has 529 fans. This recipe is typical of Mexican cuisine. If you have shrimp, monterey jack cheese, parmesan cheese, and a few other ingredients on hand, you can make it. It is a good option if you're following a pescatarian diet. Overall, this recipe earns an awesome spoonacular score of 91%. Similar recipes include Shrimp 2 Ways: Soy Sauce-Grilled Shrimp with Spinach Salad and New-Style Scampi, Shrimp and Chorizo Quesadilla, and Shrimp & Jalapeno Quesadilla.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
4 6-8” flour tortillas
1/2 cup grated Monterey Jack cheese
1/3 cup grated Parmesan cheese
1 box (12 oz) frozen SeaPak Shrimp Scampi
Equipment:
frying pan
cutting board
slotted spoon
griddle
Cooking instruction summary:
Place a medium skillet over medium-high heat. Add the SeaPack shrimp in a single layer and saut for 7-8 minutes, turning occasionally, until the shrimp are fully cooked. Remove the shrimp with a slotted spoon to a cutting board and coarsely chop.Heat a griddle over medium heat. To half of each of the tortillas, add some of the Monterey Jack cheese, some Parmesan, 1/4 of the shrimp and then a little more Monterey Jack (to act as the glue to keep everything together). Fold the tortilla over the filling, forming a half circle.Spray the griddle with nonstick cooking spray and place the quesadillas on. Cook until golden, then flip and cook on the second side until golden and the cheese is melted. Cut each quesadilla into wedges to serve.
Step by step:
1. Place a medium skillet over medium-high heat.
2. Add the SeaPack shrimp in a single layer and saut for 7-8 minutes, turning occasionally, until the shrimp are fully cooked.
3. Remove the shrimp with a slotted spoon to a cutting board and coarsely chop.
4. Heat a griddle over medium heat. To half of each of the tortillas, add some of the Monterey Jack cheese, some Parmesan, 1/4 of the shrimp and then a little more Monterey Jack (to act as the glue to keep everything together). Fold the tortilla over the filling, forming a half circle.Spray the griddle with nonstick cooking spray and place the quesadillas on. Cook until golden, then flip and cook on the second side until golden and the cheese is melted.
5. Cut each quesadilla into wedges to serve.
Nutrition Information:
covered percent of daily need
