Spicy Shrimp With Corn and Quesadillas

Spicy Shrimp With Corn and Quesadillas
Kana Okada
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preparation
20
minutes
cooking
20
minutes
Serves 4

Ingredients

5
ears fresh corn
6
scallions (white and light green parts), thinly sliced
1
teaspoon
fresh thyme
kosher salt and pepper
1
tablespoon
ancho or some other chili powder
1/4
teaspoon
cayenne pepper
2
tablespoons
olive oil
1
pound
large shrimp, peeled and deveined
1/2
cup
grated Monterey Jack
2
large flour tortillas

Directions

  1. Cut the corn kernels from the cobs. Combine them in a bowl with the scallions, thyme, ¼ teaspoon salt, and 1/8 teaspoon pepper. Set aside.
  2. In a medium bowl, combine the chili powder, cayenne, oil, and ½ teaspoon salt. Add the shrimp and toss to coat.
  3. Heat grill or grill pan to medium and cook the shrimp, turning once, until cooked through, about 4 minutes.
  4. Meanwhile, sprinkle the cheese over half of each tortilla. Fold them over and grill, turning once, until the cheese melts and the tortillas are crisp, about 2 minutes.
  5. Transfer the quesadillas to a cutting board and cut into wedges.
  6. Divide the shrimp and corn among plates and serve with the quesadillas.
Kate Merker
July 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 37 %
  • Fat 17 g
  • Sat Fat 5 g
  • Cholesterol 185 mg
  • Sodium 611 mg
  • Carbohydrate 36 g
  • Fiber 3 g
  • Sugar 4 g
  • Protein 30 g
What does this mean? See Nutrition 101.

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