Shrimp Quesadillas and Avocado Cream Sauce

I saw the title of this recipe and knew it needed to be made. In fact I think I found it on a Thursday and it was Saturday's lunch. Most Saturdays mom makes us all sandwiches on fresh rolls from Skips. So simple yet so delicious. Sandwiches are always better when she makes them. We decided to deviate from the norm and made these (a very odd thing since I refuse change of any kind, even something so simple as that).

Her and I hit the kitchen to concoct these bad boys, sadly I forgot pictures. But they were deeelish. Doesn't help that shrimp and avocados are some of my favorites. But then again so is every food I feel. But these are really tasty. They'd be good for an appetizer or a main meal.

Shrimp Quesadillas and Avocado Cream Sauce 

source:Heather's Dish  

Ingredients:

For the shrimp:
1 lb peeled and deveined small shrimp
1/8-1/4 cup vegetable oil
1/8-1/4 cup lime juice
1 tsp. garlic powder
½ tsp. cumin
½ tsp. chili powder
2 tsp. adobo sauce
1 tsp. salt

For the avocado cream:
1 large, ripe avocado, peeled and cubed
2 cloves chopped garlic
leftover cooked marinade from shrimp
½ cup plain nonfat yogurt (I used greek)

For the quesadilla part:
Flour tortillas
Shredded cheese
Any vegetables (onions, peppers, mushrooms, tomatoes, olives, carrot, cabbage, etc) or
fruit (mangoes or pineapple would be good) you would want in a quesadilla- we sauteed up peppers, mushrooms and onions
3 Tbsp olive or vegetable oil

Directions:

1. Combine the oil, juice, and spices listed under the shrimp category. Pour over shrimp (raw or cooked) and let sit for 20 minutes in the refrigerator to let the flavors combine. 

2. After shrimp has marinated, cook in a nonstick skillet over medium to medium-high heat until shrimp is pink and firm to the touch. Pull the shrimp out and keep warm. 

3. Boil the liquids for another 10 minutes, then take off the burner and let cool slightly.

4. In a food processor, combine the cubed avocado, chopped garlic, leftover shrimp marinade, and yogurt until smooth and creamy. If the mixture is too thick, add more yogurt. Chill until ready to serve.

5. Heat a large skillet over medium-low heat. Brush two tortillas on one side with the oil. Put one oil-side-down in the skillet, and sprinkle some of the cheese on top, making sure to cover the tortilla to the edges. Add a quarter of the shrimp and whatever veggies/fruit, sprinkle with a little more cheese, and put the other tortilla on top, oil-side-up. You’ll want to cook the quesadilla on both sides about 2-3 minutes, or until the tortillas are crisp and just beginning to brown. 

6. When the quesadilla is done, put it on a plate and let cool for 2-3 minutes before cutting. Serve warm with the avocado cream.