2 tsp. lime zest plus 1/4 cup fresh juice from 2 limes
1/2 tsp. kosher salt
1 lb. medium peeled and deveined raw shrimp
2 Tbl. olive oil
2-1/2 tsp. blackened seasoning
4, 12 inch flour tortillas (I used 8 inch)
6 oz. queso fresco Mexican cheese, grated (about 1-1/2 cups)
guacamole and sour cream for topping
Cheddar or pepper jack cheese, optional
Salsa - optional
Instructions
Toss tomatoes, cilantro, jalapeno, onion, lime zest, lime juice and salt
in a medium bowl. Measure 1 cup tomato mixture, drain this and set
aside. Reserve the rest of the undrained tomatoes for serving. Or, You can put this mixture into
the blender and made salsa.
Toss shrimp, oil and blackened seasoning in a bowl. Set pan to
medium-high, add shrimp to hot pan and cook until pink, about 1 to 2
minutes per side. Remove from heat.
Wipe pan clean. Place tortilla in pan. Put cooked shrimp on top half of
tortilla, about 1/3 cup of queoo fresco and some of the optional
shredded cheese if using, and a few tablespoons of the drained
tomato mixture. Fold tortilla in half and cook about 2 minutes per side
until cheese is melted.
Repeat with the rest of the tortillas. Serve with guac, sour cream and
extra tomato mixture or salsa.
Originally Submitted
1/29/2023
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