For Shrimp Day, I will be sharing this great Shrimp Quesadilla with Remoulade Sauce from HomeMadeSimple.com. I did make a low carb wrap instead of using regular tortillas. Click this link to get the wrap recipe.
¾ lb. Shrimp, peeled, deveined and cooked
2 green onions, thinly sliced
2 tsp. Cajun seasoning
2 c. shredded pepper jack cheese
6-8 (6”) flour tortillas
Remoulade Dipping Sauce (recipe below)
Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray. Spray one side of the tortillas with cooking spray.
Toss shrimp with green onions, Cajun seasoning and cheese. Spread filling evenly among half of the tortillas, then top each with remaining tortillas. Press down lightly to flatten.
Bake 5 minutes on one side, flip and bake 5 minutes on the other side until cheese melts and quesadillas are golden brown and crisp. Let stand a few minutes, then cut into wedges. Serve with Remoulade Sauce for dipping.
Juice of ½ lemon
½ c. onion, chopped
2 green onions, chopped
¼ c. celery, chopped
1 clove garlic, minced
1 Tbsp. Prepared horseradish
2 Tbsp. Mustard
1 Tbsp. Ketchup
1 Tbsp. Fresh parsley
¼ c. mayonnaise
¼ tsp. Cayenne pepper
Black pepper to taste
Combine ingredients in a blender or food processor and mix until almost smooth. Season with black pepper and chill until ready to serve.