Black Bean and Shrimp Quesadillas

black_bean_and_shrimp_quesadillas

Most of the time, frozen shrimp is more fresh than the shrimp that looks fresh, sitting on ice in a glass case in your local seafood market (gasp). It’s true. Nearly all the shrimp we buy (except for those very lucky souls who live in Maine or along the Gulf) is cleaned and frozen on the boats. Fresh shrimp has a very short shelf-life. In the fish market — again, unless you are very lucky and live in fresh shrimp country — the “fresh” shrimp is frozen shrimp that has been defrosted. When, exactly, was it defrosted? Today? Yesterday? Think about it; with shrimp in your freezer, you can defrost it minutes before you cook it. No more waterlogged shrimp.

Recipe: Black Bean and Shrimp Quesadillas

Ingredients

  • 6 large (21-25 size) shrimp, defrosted
  • 2 large (10-inch) tortillas, any flavor (I used spicy habanero-lime)
  • 1/2 cup grated or shredded cheese, loosely packed (I use reduced-fat Mexican blend; Monterey Jack would be great, too)
  • 1/4 cup cooked black beans (or canned beans, rinsed and drained)
  • 2-3 Tbsp store-bought or homemade peach salsa

For instructions please visit: ThePerfectPantry.com

 

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