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  • Tracy DiRomualdo

    Parmesan Shrimp Quesadillas

  • Misti Carter

    Parmesan Crusted Shrimp Quesadillas with Monterey Jack Cheese & Sun Dried Tomatoes

  • Morgan Taylor

    Parmesan Crusted Shrimp Quesadillas // I had leftover shrimp from a previous recipe, so I found this recipe to use some of it up! I probably put too much olive oil on the top and I used really healthy tortillas that were kinda thin so the quesadilla was floppy... but still, YUM. I also used roasted red peppers instead of sun dried tomatoes. This was absolutely delicious and I'll definitely be making it again.

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Parmesan-Crusted Shrimp Quesadillas 1 lb. shrimp, peeled and deveined 1 Tbsp. cumin sea salt and freshly-ground black pepper 3 Tbsp. olive oil, divided 1 white or yellow onion, finely diced 1 jalapeno, stemmed, seeded and finely diced (**use more or less for desired level of heat**) 6-8 medium tortillas 1 avocado, peeled, pitted and diced 1 cup sun-dried tomatoes 3 cups shredded Monterrey Jack cheese 1 cup grated Parmesan cheese

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Sun-dried tomato, parmesan & basil whirls 1932 by nicisme, via Flickr