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Spicy Shrimp With Corn and Quesadillas

Spicy Shrimp With Corn and Quesadillas
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By August, 2007

Nutritional Information

  • Per Serving
  • Calories 310Calories From Fat 37%
  • Fat 17g
  • Sat Fat 5g
  • Cholesterol 185mg
  • Sodium 611mg
  • Carbohydrate 36g
  • Fiber 3g
  • Sugar 4g
  • Protein 30g
What does this mean? See Nutrition 101 .

Quick Tip

Corn on the cob
When shopping for corn, squeeze the ear to make sure the kernels are closely spaced, firm, and round. Look for a grassy green, tightly wrapped husk.

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