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Spicy Shrimp with Corn and Quesadillas

Photo: Kana Okada
Prep time 20 mins
Yield Makes 4 servings

Ingredients

  • 5 ears fresh corn
  • 6 scallions (white and light green parts), thinly sliced
  • 1 teaspoon fresh thyme
  • Kosher salt and pepper
  • 1 tablespoon ancho or some other chili powder
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup grated Monterey Jack
  • 2 large flour tortillas

Nutrition Information

  • calories 310
  • caloriesfromfat 37 %
  • fat 17 g
  • satfat 5 g
  • cholesterol 185 mg
  • sodium 611 mg
  • carbohydrate 36 g
  • fiber 3 g
  • sugars 4 g
  • protein 30 g

How to Make It

  1. Cut the corn kernels from the cobs. Combine them in a bowl with the scallions, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper; set aside.

    In a medium bowl, combine the chili powder, cayenne, oil, and 1/2 teaspoon salt. Add the shrimp and toss to coat. Heat a grill or grill pan to medium and cook the shrimp, turning once, until cooked through, about 4 minutes.

    Meanwhile, sprinkle the cheese over half of each tortilla. Fold in half and grill, turning once, until the cheese melts and the tortillas are crisp, about 2 minutes. Transfer the quesadillas to a cutting board and cut into wedges. Divide the shrimp and corn among individual plates and serve with the quesadillas.

    Tip: To remove the kernels from a cob, hold the ear by the pointy end and stand the flat end in a large bowl. Cut down the sides with a sharp paring knife. When all the kernels are off, run the edge of the knife down the cob to release any remaining juice.