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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 375.9
  • Total Fat: 20.2 g
  • Cholesterol: 55.6 mg
  • Sodium: 521.5 mg
  • Total Carbs: 34.4 g
  • Dietary Fiber: 7.0 g
  • Protein: 16.3 g

View full nutritional breakdown of Emeril's shrimp quesadillas calories by ingredient
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Emeril's shrimp quesadillas

Submitted by: NATURELOVE83
Emeril's shrimp quesadillas

Number of Servings: 8

Ingredients

    Ingredients:
    3 tablespoons olive oil
    1 small red or green pepper, sliced
    1/2 pound medium shrimp, (26-30 count)
    1 teaspoon ground cumin
    Salt and Pepper
    8 (6-inch) flour tortillas
    1 cup Fresh Tomato Salsa
    1 cup Guacamole
    1 cup Monterey Jack cheese, coarsely grated
    Corn and Black Bean Salsa, recipe follows
    Corn and Black Bean Salsa
    Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc.

    Yield: 2 1/2 cups

    Ingredients:
    1/2 cup corn kernels
    1/2 cup broccoli florets
    1 can black beans, drained and rinsed
    1/4 cup cilantro, chopped
    1/4 cup red onion, finely minced
    1 small jalapeno, seeds removed and finely minced
    1 lime, juiced
    1/4 teaspoon ground cumin


Directions

Method:
Heat 1 tablespoon olive oil in a large nonstick saute pan over medium-high heat. When hot, add the peppers. Cook for 2 to 3 minutes. Add the shrimp, season with cumin, salt and pepper. Cook until golden and just cooked through, about 2 minutes per side.

Heat a large nonstick skillet over medium high heat and drizzle 1 1/2 teaspoons of the remaining oil in the pan. When hot, add one of the tortillas. Spoon over tortilla, 2 tablespoons fresh tomato salsa, 1 tablespoon guacamole, and 1/4 cup shredded cheese. Divide the shrimp into 4 portions and add one portion on top of the cheese. Top with another tortilla and press down. Cook, undisturbed, until golden brown and crisp on the bottom, about 2 to 3 minutes. Carefully turn to the second side, and continue cooking until golden on the second side, 2 to 3 minutes longer. Transfer to a large plate or cutting board, cut into wedges. Repeat with the remaining quesadillas.

Serve with the remaining Tomato Salsa, Guacamole and Corn and Black Bean Salsa.

Corn and Black Bean Salsa
Method:
Combine all in a bowl. Set aside until ready to serve.



Number of Servings: 8

Recipe submitted by SparkPeople user NATURELOVE83.






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