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BBQ Shrimp Quesadillas Recipe

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“My husband loves corn, shrimp and anything with barbecue sauce. One night, when I was low on groceries, ideas and time, I went to the garden and this recipe was born. He loves it!” —Christine Parsons, Bountiful, Utah

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BBQ Shrimp Quesadillas Recipe

Prep: 30 min. + marinating Cook: 5 min.

Yield: 4 Servings

30 5 35

Ingredients

2 tablespoons lime juice
2 teaspoons olive oil
1-1/2 teaspoons grated lime peel
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound uncooked medium shrimp, peeled and deveined
2 medium ears sweet corn, husks removed
2 medium zucchini, chopped
4 green onions, thinly sliced
2 tablespoons barbecue sauce
2 cups (8 ounces) shredded Monterey Jack cheese
8 flour tortillas (8 inches)
Salsa and additional barbecue sauce

Directions

In a large resealable plastic bag, combine the lime juice, oil, lime peel, salt and pepper. Add the shrimp; seal bag and turn to coat. Refrigerate for 15 minutes.
Meanwhile, remove corn from cobs. Drain and discard marinade from shrimp. Chop shrimp and set aside. In a large nonstick skillet coated with cooking spray, saute the zucchini, corn and onions until crisp-tender. Add shrimp; saute 2-3 minutes longer or until shrimp turn pink. Remove from the heat; stir in barbecue sauce.
Sprinkle cheese over half of the tortillas. Spoon shrimp mixture over cheese. Top with remaining tortillas. Cook on a griddle coated with cooking spray over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa and additional barbecue sauce. Yield: 4 servings.

Nutritional Facts 1 quesadilla (calculated without salsa and additional barbecue sauce) equals 648 calories, 26 g fat (12 g saturated fat), 144 mg cholesterol, 1,066 mg sodium, 66 g carbohydrate, 3 g fiber, 38 g protein.

Originally published as BBQ Shrimp Quesadillas in Simple & Delicious June/July 2011, p33

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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