- Nathan Myhrvold born (1959)
Parmesan Shrimp Quesadillas
- 2 Tablespoons oil
- 1 Teaspoon cayenne
- Juice of 3 limes
- Dash of salt
- 1/2 Pound shrimp
- 1 tomato, diced
- 2 shallots, diced
- 2 medium-sized tortillas
- 1/2 avocado, peeled, pitted, and sliced
- 1/4 Pound Parmesan, grated
Quesadillas often feel too heavy for the health-conscious. While this recipe may not be healthy per se, it at least adds a bit of complexity and brightness to a normally traditional dish. The shrimp and Parmesan create a quesadilla that will stand out from the pack.
Add the oil, cayenne, lime juice, and salt to a pan and heat over high heat. Throw in the shrimp and cook until just barely cooked through, for 1-2 minutes.
Remove the shrimp from the pan. Add the tomatoes and shallots and cook over high heat for 2-3 minutes. Remove from the heat. Take a flour tortilla and spread the half of the avocado on one half and half of the shallot and tomato mixture on the other. Spread half of the shrimp on top of the avocado, then add half of the cheese on top.
Preheat a grill pan over high heat.
Place the quesadilla on a grill pan cook for 1 minute on each side. Repeat with the other tortilla. Serve immediately.