Shrimp & Artichoke Feta Quesadillas
I know what you are thinking. The words “shrimp” and “vegetarian” don’t really mesh well together. But for a pescetarian it does. That’s what I am deciding to classify myself as since I can’t really part with seafood yet.
Anyways, these quesadillas are the best. You will need big raw shrimp and good quality uncooked flour tortillas or you will ruin the greatness of it.
- Raw Shrimp (the bigger, the better)
- Uncooked flour tortillas (found in refrigerated section by the cheeses)
- Feta cheese
- Pepper Jack cheese
- Artichokes in a bottle/can
- Shrimp Marinade: Cilantro, garlic, lime juice, jalapeno (or green salsa as alternative)
- Southwest sauce (sour cream, mayo, lime, sauce of canned chipotles)
- Very simple. Peel and de-vain shrimp. Marinade shrimp in either store-bought green salsa, or make own marinade by blending together cilantro, lime, garlic, jalapeno and a little oil (if you have tequilla, add some!) and marinade for 5-10 minutes
- Cook shrimp on hot skillet about 1 1/2 minutes on each side–and be careful to not overcook!
- Cook tortillas–do not brown yet. Assemble with pepper jack cheese and feta. Place in microwave for about 30 seconds to melt cheese. Add shrimp and artichoke. Place quesadilla in skillet with butter and brown quesadilla. Serve with avocado and southwest sauce.
You could serve this with tortilla soup, or your typical rice and beans. I made baked creamy rice (cooked white rice, sour cream, green onions, jalapeno, corn, pepper jack, green salsa) and stuffed red pepper with a black bean and corn salsa.