Mr. Torres and I are back from our honeymoon in Belize and it was an absolutely wonderful trip full of sunshine, adventure, good food and relaxation! Three of my top favorites from the trip were snorkeling, reef fishing and eating fresh seafood! Needless to say, good seafood is hard to get in Oklahoma.
In honor of all the wonderful fish and shrimp dishes that Mr. Torres and I enjoyed during our trip, I bring you a delicious little number that I whipped up last night for dinner.
This recipe is not only super scrumptious, but it’s easy, too (the definition of a real winner in my books)! However, it does require a fair bit o’ chopping, so get your knives and let’s get cooking!
The shrimp need to marinate for about fifteen minutes, so take care of them first. Lime juice, oil, salt and pepper and the shrimp all go into a bowl together. Mix it up and put it in the fridge.
Summer is such a wonderful time with the abundance of fruits and vegetables filling gardens, grocery stores and refrigerators! The original recipe calls for zucchini and onions. I used zucchini and squash because that’s what I had. I’m pretty sure you could use a wide variety of vegetables in this recipe and it would be just perfect every time. So whatever you have, start chopping!
Mix the zucchini, squash, corn and a bit of onion powder in a large skillet and saute until tender.
Add the shrimp and either cook until pink (2-3 minutes) or until warm (if using pre-cooked shrimp). Stir in your favorite barbecue sauce and get ready to fill some tortillas!
Tortillas+cheese+barbecue shrimp+fresh veggies= pure goodness!
Verdict: These quesadillas came together so perfectly! All of the flavors melded together quite nicely and avoided being overly shrimpy or too much like a vegetarian meal (for Mr. Torres’ sake). Unlike many quesadillas, this one didn’t need a bit of sauce or sour cream for dipping. It was delicious as is! We will definitely be having this again…for one, we have leftovers, but also just because this recipe is so simple and delicious!