I use low carb tortillas for this recipe. To make them primal, you can make your own tortillas, but I don’t have time for all those steps! Easy is my favorite 🙂
1 bag of raw, frozen shrimp
1 green bell pepper, chopped
1 yellow onion, chopped
shredded cheese (I use colby jack)
1 can of Mexican tomato sauce
10 low carb tortillas
Pour your red mexican sauce onto the thawed, raw shrimp and let soak for awhile.
Heat up the olive oil in your pan. Saute the green peppers and onions until translucent. Set aside in a bowl.
Then dump your sauce & shrimp into the pan and cook. Drain off the excess sauce from the cooked shrimp. Chop the shrimp up and set aside in another bowl.
In a large, flat pan over med/high heat, melt some butter. Place a tortilla in the pan, then add cheese, peppers/onions, shrimp, cheese, and another tortilla. While the quesadilla cooks on the first side, spread some butter on the 2nd tortilla. Flip quesadilla. Cook until both sides are gold brown.
Serve with salsa, sour cream, guacamole, etc…