Shrimp Quesadillas

Shrimp has more uses than just for cocktail sauce.

Shrimp's uses can be limited by our unfair assumption that it's a spring or summer food, or that it's best used with a cocktail sauce before a bigger, better meal. Not fair! Shrimp has so much more potential.

Shrimp quesadillas offer a heartier, warmer approach to serving shrimp. And it's easy to make.

Before you get started, pre-heat your oven to 350. While the oven is heating up, prepare the shrimp.  I bought pre-cooked, spiced shrimp, so I just had to cut off the tails and cut the shrimp into smaller, bite-sized pieces. (No weird shrimp prep needed!)

Spray a cookie sheet with a light layer of olive oil cooking spray (or whatever you have) and lay down a few tortillas. I used wheat tortillas in this recipe, but any variety will be delicious. Sprinkle with a shredded cheese of your choice, and top with the shrimp, and another layer of cheese. Place the other tortillas on top of the shrimp to make the complete quesadilla. Bake for 10-12 minutes. It's simple, and a ton of flavor is added if you just serve them with a little guacamole or salsa on the side. (And a margarita never hurts.)

Another use for shrimp can be found in this post, where I show you an idea for shrimp and crispy kale.
Get out there and take advantage of shrimp during the winter months as a preview to the spring!

For side dishes for this tortilla delight, check back soon...