LOADED SHRIMP QUESADILLAS
DE-LI-CIOUS. Cinco de Mayo calls for a proper Mexican dish, hence why we decided to celebrate with our delicious Shrimp and Bacon Quesadillas! The bacon brings a crunchy texture to the dish while our wild caught shrimp balances it out with a soft and meaty element (using farmed shrimp simply won’t have the same taste or texture). WARNING: They are so flavourful and tasty that you may want to double up on the recipe serving
INGREDIENTS
- 6 slices of Bacon
- 1 lb of Marina Del Rey Wild Caught Shrimp
- Salt and pepper
- 3 green onions, chopped
- Cheese, shredded (we used cheddar)
- 4 soft taco tortillas
- Butter (for spread)
- Sour cream and guacamole for serving
INSTRUCTIONS
- Preheat oven to 400 degrees. Place bacon on parchment paper and cook for 10 minutes until crispy. Remove and let cool before chopping.
- Season shrimp with salt and pepper. Heat 1 tablespoon of olive oil in pan and add shrimp to saute for 3-5 minutes.
- On half the tortilla, assemble the shrimp, cheese, bacon and green onions by layers. Fold over the other side of the tortilla.
- Cut into wedges and serve with sour cream and guacamole – enjoy!