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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!
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.