Are prawns on the menu tonight? Maybe it should be. With about seven calories per medium-sized shrimp, this shellfish is low in calories and high in lean protein and is one of the few dishes to provide the beneficial antioxidants selenium and astaxanthin, according to The American Shrimp Company. The majority of North American shrimp is caught in the Gulf of Mexico, which guarantees fresh catches for the United States and Canada. About 244 million pounds of shrimp are produced each year.
An abundance of shrimp means the possibilities for delicious meals are endless. For something with lots of flavor and crowd appeal, try this “Shrimp Quesadilla” recipe courtesy of Eastern Fish Company. Plump shrimp are nestled between tortillas and seasoned with familiar Latin flavors, perfect for a quick meal anytime.
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 pound medium uncooked shrimp, peeled and deveined
1 jalapeño pepper, seeded and minced (optional)
1 teaspoon vegetable oil, or as needed
3 cups shredded Mexican cheese blend
1. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Cook and stir onion and red pepper in hot oil, stirring frequently, until onion is translucent and peppers are tender, about 6 to 8 minutes.
2. Stir salt, cumin and chili powder into onion and peppers.
3. Stir shrimp into mixture and cook until shrimp are opaque and no longer pink in center, 3 to 5 minutes.
4. Remove skillet from heat; stir jalapeño pepper and lime juice into shrimp mixture.
5. Heat a skillet over medium heat and brush it with about 1 teaspoon of vegetable oil.
6. Place a tortilla in the hot oil. Place about 1/6 of the shrimp filling and 1/2 cup of the Mexican cheese blend on one side of the tortilla. Fold the tortilla in half.
7. Bake until bottom of tortilla is lightly browned, about 5 minutes; flip and cook the other side until lightly browned. Repeat with remaining tortillas and filling.