Shrimp, Sun-Dried Tomato & Feta Quesadillas

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Happy Friday my friends! We’re on our way to Asheville, North Carolina to meet my wonderful cousin Suzanne and her husband Steve for a weekend of fun. Stayed tuned for reports from the Vanderbilt’s neighborhood where the weather is supposed to be wonderful. What a nice pre-Valentines Day adventure.

This lovely recipe comes from Dara a/k/a the Cookin’Canuck. Dara always has the prettiest food on her blog and this was no exception. Shrimp calls to me sometimes. I get sudden cravings and then I have to get some shrimp. Combine that powerful craving with a $1 off coupon for shrimp, a lovely recipe from Dara, and I was good to go!

Shrimp, Sun-Dried Tomato & Feta Quesadillas

Get it all together because once those shrimp start to cook, it’s done in minutes.

You’ll need canola oil, shrimp, salt, pepper, garlic cloves, lemon juice, whole wheat tortillas, sun-dried tomatoes, feta cheese and green onions.

Farm raised, easy peel and $1 off.

Chop the sun-dried tomatoes in small pieces. Yes my little knife is pink – so cute.

Slice the green onions …

Remove the shells & tails and devein the shrimp. Cut in half lengthwise.

Heat the oil in a large pan over medium-high heat. Add the shrimp, season with salt and pepper and cook until they are pink. Just before the are done, stir in the diced garlic and cook for another 15 seconds or so.

Remove the shrimp to a clean bowl and toss with fresh lemon juice.

In a clean skillet on medium heat, place on tortilla in the pan and cover half with one-sixth of the shrimp, sun-dried tomatoes, feta and green onions. Fold the other half of the tortilla over the filling and cook until the bottom is lightly browned. Flip the quesadilla to the other side and cook until browned.

Wouldn’t you know that as soon as I started pulling these off the pan, my son and his roommate stopped in and started eating. I was lucky to grab this one photo! They made a nice light dinner. Next time I think I would use some seasoned Feta or more garlic and some butter or something. They had a very light flavor and I think we could knock it up a bit. Very yummy and much better than the last quesadillas I made! We’re getting closer – maybe I’ll try chicken next time.

Shrimp, Sun-Dried Tomato & Feta Quesadillas

Click here for the Printable Recipe and original post by Cookin’ Canuck
1 tbsp canola oil
1 lb. large shrimp, shells & tails removed, deveined
Pinch kosher salt
Pinch freshly ground black pepper
2 garlic cloves, minced
1 tbsp fresh lemon juice
6 medium tortillas, preferably whole-wheat
2/3 cup thinly sliced sun-dried tomatoes
1/2 cup crumbled feta cheese
2 green onions, thinly sliced

Cut the shrimp in half lengthwise. Heat canola oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper and cook, stirring frequently until shrimp are just cooked through, about 2 minutes. Just before removing from heat, add garlic and cook for additional 15 seconds. Remove from heat and toss shrimp with fresh lemon juice. Transfer to a bowl.

Heat a medium nonstick skillet over medium heat. Place one tortilla in pan and cover half with one-sixth of the shrimp, sun-dried tomatoes, feta and green onions.

Fold the other half of the tortilla over the filling. Cook until the bottom of the tortilla is golden brown, flip and brown the other side.

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I hope you and yours have a lovely weekend and I hope it’s warm wherever you are. Please check back on Monday for Pie No. 7! It’s a good one but not Valentine’s Day related per se. I truly appreciate you and your support of Saving Room for Dessert! Ya’ll come back now 🙂

Thanks so much for stopping by!

Tricia

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