Parmesan-Crusted Shrimp Quesadillas
The recipe Parmesan-Crusted Shrimp Quesadillas is ready in roughly 45 minutes and is definitely a tremendous gluten free and pescatarian option for lovers of Mexican food. This recipe makes 3 servings with 1233 calories, 83g of protein, and 74g of fat each. For $8.52 per serving, this recipe covers 51% of your daily requirements of vitamins and minerals. 1817 people have tried and liked this recipe. Plenty of people really liked this main course. If you have parmesan cheese, sea-salt, olive oil, and a few other ingredients on hand, you can make it. It is brought to you by Gimme Some Oven. With a spoonacular score of 99%, this dish is awesome. If you like this recipe, you might also like recipes such as Shrimp Quesadillas, Quesadillas with Shrimp and Peppers, and Havarti Shrimp Quesadillas.
Servings: 3
Ingredients:
1 avocado, peeled, pitted and diced
1 Tbsp. cumin
3 cups shredded Monterrey Jack cheese
1 jalapeno, stemmed, seeded and finely diced (**use more or less for desired level of heat**)
3 Tbsp. olive oil, divided
1 cup grated Parmesan cheese
sea salt and freshly-ground black pepper
1 lb. shrimp, peeled and deveined
1 cup sun-dried tomatoes
6-8 medium tortillas
1 white or yellow onion, finely diced
Equipment:
oven
frying pan
baking sheet
pizza cutter
Cooking instruction summary:
Heat oven to 350 degrees.Sprinkle shrimp evenly with cumin and a generous pinch of sea salt and freshly-ground black pepper.Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Add shrimp and cook for about 2 minutes per side, or until shrimp is pink and no longer translucent. (Depending on the size of your shrimp, they could take more or less time to cook.) Remove shrimp from the skillet, and heat an additional tablespoon of olive oil. Add the onion and jalapeno, and saute for 5 minutes or until the onion is cooked and no longer translucent. Remove skillet from heat and set aside.Lay out three tortillas on a baking sheet (or two if need. Sprinkle each tortilla with about 1/2 cup of Monterrey Jack cheese. Then layer on the avocado, sun-dried tomatoes, shrimp, and the onion/jalapeno mixture as evenly as possible. Sprinkle each quesadilla with an additional 1/2 cup of Monterrey Jack cheese, and then top each with another tortilla. Brush (or mist) the remaining tablespoon of olive oil onto the top of the three tortillas, and then sprinkle evenly with Parmesan cheese.Bake for 10-15 minutes, or until the Parmesan is golden and the Monterrey Jack cheese is melted. Remove, and use a pizza cutter to slice quesadillas into sixths. Serve immediately with salsa.
Step by step:
1. Heat oven to 350 degrees.Sprinkle shrimp evenly with cumin and a generous pinch of sea salt and freshly-ground black pepper.
2. Heat 1 Tbsp. olive oil in a large skillet over medium-high heat.
3. Add shrimp and cook for about 2 minutes per side, or until shrimp is pink and no longer translucent. (Depending on the size of your shrimp, they could take more or less time to cook.)
4. Remove shrimp from the skillet, and heat an additional tablespoon of olive oil.
5. Add the onion and jalapeno, and saute for 5 minutes or until the onion is cooked and no longer translucent.
6. Remove skillet from heat and set aside.Lay out three tortillas on a baking sheet (or two if need. Sprinkle each tortilla with about 1/2 cup of Monterrey Jack cheese. Then layer on the avocado, sun-dried tomatoes, shrimp, and the onion/jalapeno mixture as evenly as possible. Sprinkle each quesadilla with an additional 1/2 cup of Monterrey Jack cheese, and then top each with another tortilla.
7. Brush (or mist) the remaining tablespoon of olive oil onto the top of the three tortillas, and then sprinkle evenly with Parmesan cheese.
8. Bake for 10-15 minutes, or until the Parmesan is golden and the Monterrey Jack cheese is melted.
9. Remove, and use a pizza cutter to slice quesadillas into sixths.
10. Serve immediately with salsa.
Nutrition Information:
covered percent of daily need
