Shrimp: Aloha Shrimp & Pineapple Quesadillas
Super easy and refreshing.
Roasted Red Pepper sauce is a nice compliment.
You can cook in fry pan or tortilla maker (see note)
Ingredients
- 24 medium raw peeled and deveined shrimp
- 2 Tbls. honey
- 1 Tbls. butter
- 8 (9-10 inch) flour or wheat tortillas
- canola oil
- 1 c. pineapple (1 inch pieces, thinly sliced)
- 8 oz. fontina cheese, grated
- 1 c. sweetened coconut
Roasted Red Pepper Sauce (for dipping)
- 1 large red pepper
- ½ c. (4 oz.) low-fat sour cream (Daisy)
- 1 Tbls. tomato paste (freeze leftover for another use)
- 1 t. fresh lemon juice
- ¼ t. salt
Instructions
Roasted Red Pepper Sauce: Cut pepper in half and remove seeds. Place halves, skin side up, on a small baking sheet lined with foil. Broil 6 inches from heat until top of skins are browned and charred. Check every few minutes and turn pan periodically. When done remove pan from oven, wrap pepper halves with foil and let sit for 20 minutes. Open foil and remove charred skin.
Add pepper halves, sour cream, tomato paste, lemon juice and salt to a mini food processor or blender and blend until smooth. Refrigerate until serving with quesadillas. Makes 1 cup.
Shrimp Filling: Cut shrimp in half lengthwise making two half-moons and then toss in honey until evenly coated. Heat a skillet to medium-high heat. Add butter to skillet and then add shrimp. Stir and cook until shrimp are opaque and then remove from pan. Transfer to a glass bowl and set aside.
Turn heat to high. Add pineapple to skillet, stirring constantly and scraping up bits. Cook until liquid has mostly evaporated (about 2-3 minutes). Transfer to a glass bowl and set aside.
Lay 4 tortillas on 2 prep mats on your counter. Spread the following on each: 1/3 c. cheese, ½ c. shrimp, ¼ c. coconut, ¼ c. pineapple and another 1/3 c. cheese.
Slide one of the cheese-covered tortillas into a 10-inch skillet (coated lightly with a little oil) over medium heat. Place one of the remaining tortillas on top. Press down with a wide spatula to remove any air pockets. Cover and cook 1-2 minutes, checking frequently until bottom tortilla is crisp and browned.
Carefully turnover, cover and cook 1-2 minutes more or until lightly browned. Repeat this process for remaining quesadillas.
Cut into wedges and serve with roasted red pepper sauce.
My Hawaiian Coleslaw goes well with these.
NOTE: You can also use a tortilla maker. Lightly oil, place tortilla on bottom, add toppings as instructed above, top with another tortilla, close lid and cook until nicely browned.