Many people claim that Super Bowl Sunday is not the time to think about healthy eating. With our history of diving into the wings, French fries, dips, and chili on game day, I generally agree with that sentiment. However, if you have the option to fill a whole-tortilla with garlicky lemon shrimp, sun-dried tomatoes and feta cheese, do not miss the chance just because you think it sounds too gourmet or healthy for a day dedicated to beer-guzzling and victory dances. If that particular quesadilla combination doesn't make you raise your arms and yell, "Touchdown!", then let your imagination and palate run wild. Barbecued chicken with sharp cheddar cheese and Italian sausage with roasted red peppers are some of our favorites when we need an easy weeknight meal. The possibilities are endless.
The recipe:
Cut the shrimp in half lengthwise. Heat canola oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper and cook, stirring frequently until shrimp are just cooked through, about 2 minutes. Just before removing from heat, add garlic and cook for additional 15 seconds. Remove from heat and toss shrimp with fresh lemon juice. Transfer to a bowl.
Heat a medium nonstick skillet over medium heat. Place one tortilla in pan and cover half with one-sixth of the shrimp, sun-dried tomatoes, feta and green onions.
Fold the other half of the tortilla over the filling. Cook until the bottom of the tortilla is golden brown, flip and brown the other side.
Remove from the pan, cut quesadilla in thirds and serve.
Shrimp, Sun-Dried Tomato & Feta Quesadillas
1 tablespoon canola oil
1 lb. large shrimp, shells & tails removed, deveined
Pinch kosher salt
Pinch freshly ground black pepper
2 garlic cloves, minced
1 tablespoon fresh lemon juice
6 medium tortillas, preferably whole-wheat
â…” cup thinly sliced sun-dried tomatoes
½ cup crumbled feta cheese
2 green onions, thinly sliced
Cut the shrimp in half lengthwise. Heat canola oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper and cook, stirring frequently until shrimp are just cooked through, about 2 minutes. Just before removing from heat, add garlic and cook for additional 15 seconds. Remove from heat and toss shrimp with fresh lemon juice. Transfer to a bowl.
Heat a medium nonstick skillet over medium heat. Place one tortilla in pan and cover half with one-sixth of the shrimp, sun-dried tomatoes, feta and green onions.
Fold the other half of the tortilla over the filling. Cook until the bottom of the tortilla is golden brown, flip and brown the other side.
Fold the other half of the tortilla over the filling. Cook until the bottom of the tortilla is golden brown, flip and brown the other side.
Makes 6 quesadillas.
Torviewtoronto
delicious quesadillas shrimp in it looks fabulous
WashingtonPharmGirl
Yum! Action! and scene. Belch.
SaraOneTribeGourmet
Perfect for a SuperBowl party!Love the sundried tomatoes & feta! My kids love quesedillias, I'm going to try your wonderful recipe! 🙂
carolinaheartstrings
Those look so amazing. I love shrimp tacos to a quesidilla is perfect with shrimp too!
Kate
I saw the title and I'm thinking, please, please, please have all the ingredients because these guys sound wonderful. Great news - I have every ingredient. Either dinner tonight or lunch tomorrow 🙂 Thanks for another great recipe, Dara! Kate
Tracy
These look wonderful! Perfect for lunch or a snack!
alison @ Ingredients, Inc.
These sound and look great!
Roxan
It's funny how some people get so turned off when they hear things like "whole wheat." Personally, I love it! There are so many good ingredients in here, I'm sure it would be a hit at any superbowl party.
www.kevinandamanda.com
These are absolutely gorgeous. And they look delicious!
Fuji Mama
Love the look of these. Like elevated comfort food!!