Receta Healthy Convenience
It seems like an oxy moron, doesn't it? Healthy convenience? Although it is true that most convenience foods are awefully high in (saturated) fat and laden with salt, but I am here to say, yes, there is such a thing as healthy convenience. In general, I would definitly say, the fresher the seafood, the better. In this same category, the best shrimp are the freshest shrimp—right? Eh,..Nah! Against buying frozen fish? In all reality, when buying 'fresh' shrimp, it is most likely just frozen shrimp that has been defrosted before being sold. To maintain the shrimp integrity during shipping, the shrimp are frozen and then defrosted once it is time to place at the fresh fish counter :) Anyway..I always have a bag in the freezer, making for a super healthy, super easy, and super quick addition to my mealtime. When choosing frozen shrimp, buy peeled tail-on shrimp. You can usually find 2-pound bags that way you can take out what you need when you need it without having to defrost the whole amount-easy enough, right? I say, YES!
Spinach & Shrimp Quesadillas
INGREDIENTS:
- 8 ounces frozen uncooked medium deviened shrimp, tails removed
- 2 teaspoons canola oil
- 1 medium yellow onion, sliced thin
- 6 cups raw spinach
- 1 cup sliced mushrooms
- 1/2 teaspoon salt
- 1 cup 2% Colby Jack cheese
- 4 (8-in) flour tortillas
Non-stick spray
DIRECTIONS:
Place shrimp in colander and place under COLD running water. Continue until shrimp has thawed. In the meantime, heat a large nonstick skillet over medium-high heat, add canola oil, and heat until pan is coated. Add onion, saute until transluscent. Add spinach to the pan and wilt down, stir-frying with onions. Add in mushrooms, cook until softened, about 6-7 minutes. Sprinkle in salt and add thawed shrimp, stirring constantly until shrimp is pink and cooked through. Remove from heat.
To assemble quesadillas: Sprinkle 2 tablespoons cheese over one side of the four tortilla. Next, top half with a little more than 1/2 cup mushroom/shrimp mixture, add 2 more tablespoons cheese and fold over to make a half moon. Repeat for the remaining three tortillas.
Coat pan with cooking spray. Place 1 quesadilla in pan; cook 4 minutes on each side or until golden. Remove and keep warm. Wipe skillet clean with paper towels. Repeat procedure with remaining cooking spray and quesadillas. Cut each quesadilla in half; cut each half into 3 wedges
Nutrition Information
Calories: 280
Fat: 10 g
Carbohydrates: 27 g
Fiber: 4 g
Protein: 24 g