Northern Fisheries Zesty Shrimp Fiesta Quesadilla Recipe

Ingredients:

• 2 pounds Northern Fisheries 51/60 ct raw shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 4 large flour tortillas
• 1 cup diced tomatoes
• 1/2 cup diced red onions
• Sour cream, for serving

For the green sauce:

• 1 cup fresh cilantro leaves
• 1/2 cup sour cream
• 1 jalapeno pepper, seeded and chopped
• 1 clove garlic, minced
• Juice of 1 lime
• Salt to taste

Instructions:

Please note all seafood should be cooked to a minimal internal temperature of 145°F

1. Preheat your oven to 375°F (190°C).

2. In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, salt, and pepper until well coated.

3. Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, until they are pink and cooked through. Remove from heat and set aside.

4. In a blender or food processor, combine the cilantro, sour cream, jalapeno pepper, garlic, lime juice, and salt. Blend until smooth to make the green sauce.

5. Lay out the flour tortillas on a clean surface. Divide the cooked shrimp evenly among the tortillas, spreading them on one half of each tortilla.

6. Top the shrimp with diced tomatoes and diced red onions.

7. Fold the tortillas in half to cover the filling, creating half-moon shapes.

8. Place the filled tortillas on a baking sheet and bake in the preheated oven for about 8-10 minutes, or until the tortillas are crispy.

9. Remove the quesadillas from the oven and let them cool for a minute. Then, slice each quesadilla into wedges.

10. Serve the shrimp quesadilla wedges with a drizzle of the green sauce and a dollop of sour cream on top.

Enjoy your flavorful shrimp quesadillas with a zesty green sauce, tomatoes, onions, and sour cream!