Shrimp Day

For Shrimp Day, I will be sharing this great Shrimp Quesadilla with Remoulade Sauce from I did make a low carb wrap instead of using regular tortillas. Click this link to get the wrap recipe.

Shrimp Quesadillas

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.


Remoulade Sauce

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.





Bacon, Avocado & Pepper Jack Omelet

2 eggs, beatenBaconAvocado&PepperJackOmelet
Salt & pepper
¼ c. Pepper Jack cheese, shredded
2 slices bacon, cooked and crumbled
¼ avocado, diced
Salsa, sour cream & cilantro, if desired garnish

Spray a small non-stick skillet with cooking spray and set over medium heat.

Season beaten eggs with salt and pepper, then pour into skillet. Quickly tilt the pan to cover with egg. Using a spatula, lift the edges of the egg and tilt the pan to allow uncooked egg to flow around the pan. Continue lifting the edges and tilting the pan until the omelet is set but still moist, about 2 minutes.

Place the cheese, bacon and avocado on one side of the omelet. Fold over to cover the fillings. Cook 1 minutes. Gently slide onto serving plate. Garnish with salsa, sour cream and cilantro, then serve.