SEAFOOD - Shrimp, Roasted Red Pepper, and Cilantro Quesadillas - ATK

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Pam

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8 ounces shrimp, peeled, deveined, tails removed, and cut into ½-inch pieces

1½ teaspoons Old Bay seasoning

¾ teaspoon table salt, divided

1 teaspoon vegetable oil

4 scallions, green parts only, sliced thin

1½ cups jarred roasted red peppers, patted dry, and chopped fine

8 ounces Monterey Jack cheese, shredded (2 cups)

1 cup fresh cilantro leaves, chopped

1 teaspoon grated lime zest plus 2 tablespoons juice

½ teaspoon pepper

4 (10-inch) flour tortillas

¼ cup plus 2 tablespoons vegetable oil for frying, divided

subheading: Before You Begin:

* You can use any size shrimp in this recipe. We prefer untreated shrimp, but if your shrimp are treated with salt or additives such as sodium tripolyphosphate (STPP), do not add the salt in step 1. Ten-inch tortillas might also be labeled “large burrito” tortillas. Two fish spatulas work well for flipping the quesadillas in step 4. The quesadillas can be served plain, with your favorite hot sauce, or with our Tomatillo-Avocado Sauce or Quick Tomato Salsa. note: You can use any size shrimp in this recipe. We prefer untreated shrimp, but if your shrimp are treated with salt or additives such as sodium tripolyphosphate (STPP), do not add the salt in step 1. Ten-inch tortillas might also be labeled “large burrito” tortillas. Two fish spatulas work well for flipping the quesadillas in step 4. The quesadillas can be served plain, with your favorite hot sauce, or with our Tomatillo-Avocado Sauce or Quick Tomato Salsa.

Directions at americastestkitchen.com

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