SHRIMP QUESADILLAS WITH PINEAPPLE & RED PEPPERS
SHRIMP QUESADILLAS WITH PINEAPPLE & RED PEPPERS
1 pound tiger prawns (21/25 count), peeled and de-veined (500grams)
Salt and pepper to taste
1 tablespoon olive oil (15ml)
Baste
1 teaspoon lemon pepper (5ml)
½ cup prepared mustard (125ml)
2 tablespoons honey (30ml)
2 tablespoons orange juice (30ml)
1 tablespoon Worcestershire sauce (15ml)
2 red bell peppers
1 tablespoon vegetable oil (15ml) + 1 tablespoon (15ml)
8 pineapple slices ¼” thick
Cheese Mix
1 jalapeno pepper, finely diced
3 green onions, finely diced
4 cilantro sprigs, leaves only
4 cups Monterey Jack cheese, grated (1000ml)
Pepper to taste
8 large flour tortilla (8inch/ 51cm)
¼ cup vegetable oil for brushing and grilling (60ml)
Place shrimp in a medium bowl. Toss with olive oil and season with salt and pepper.
Prepare baste in a separate medium bowl. Using a whisk, combine lemon pepper, mustard, honey, orange juice and worcestershire sauce.
Slice red peppers into 6 pieces and remove seeds. Oil each piece with vegetable oil.
Peel, core and slice fresh pineapple into ¼” (6mm) thick slices and brush with vegetable oil.
Preheat barbecue to 425°F/210°C or high heat.
Prepare cheese mixture by placing jalapeno, green onion, cilantro, cheese and onion in a bowl. Mix together evenly. Place in the refrigerator until needed.
Oil barbeque grate and place shrimp on the grill, cook for 1 minute per side (or until bright pink in color). Baste constantly. Remove from grill and let cool. Remove tail and slice in half, lengthwise and set aside.
Reduce barbecue temperature to350°F/175°C or medium heat.
Oil barbeque grate and place pineapple and peppers over direct heat. Grill pineapple for 1 minute per side or until nice golden char marks are achieved. Baste constantly with the honey glaze.
Grill the peppers for 1.5 minutes per side. Baste constantly with honey glaze.
Remove from the grill and slice red peppers into small bite size pieces. Slice pineapple into quarters.
Lightly brush Quesadilla skins with vegetable oil. Divide cheese mixture over 4 shells and top with shrimp, pineapple and red peppers. Cover with another oiled quesadilla skin.
Preheat grill to 250°F/120°C or medium low heat.
Oil grill grate and place quesadillas down on grill and cook until golden brown on one side (4 minutes). Flip and repeat.
Remove from grill and slice into wedges.
Yield: 6 servings
1 pound tiger prawns (21/25 count), peeled and de-veined (500grams)
Salt and pepper to taste
1 tablespoon olive oil (15ml)
Baste
1 teaspoon lemon pepper (5ml)
½ cup prepared mustard (125ml)
2 tablespoons honey (30ml)
2 tablespoons orange juice (30ml)
1 tablespoon Worcestershire sauce (15ml)
2 red bell peppers
1 tablespoon vegetable oil (15ml) + 1 tablespoon (15ml)
8 pineapple slices ¼” thick
Cheese Mix
1 jalapeno pepper, finely diced
3 green onions, finely diced
4 cilantro sprigs, leaves only
4 cups Monterey Jack cheese, grated (1000ml)
Pepper to taste
8 large flour tortilla (8inch/ 51cm)
¼ cup vegetable oil for brushing and grilling (60ml)
Place shrimp in a medium bowl. Toss with olive oil and season with salt and pepper.
Prepare baste in a separate medium bowl. Using a whisk, combine lemon pepper, mustard, honey, orange juice and worcestershire sauce.
Slice red peppers into 6 pieces and remove seeds. Oil each piece with vegetable oil.
Peel, core and slice fresh pineapple into ¼” (6mm) thick slices and brush with vegetable oil.
Preheat barbecue to 425°F/210°C or high heat.
Prepare cheese mixture by placing jalapeno, green onion, cilantro, cheese and onion in a bowl. Mix together evenly. Place in the refrigerator until needed.
Oil barbeque grate and place shrimp on the grill, cook for 1 minute per side (or until bright pink in color). Baste constantly. Remove from grill and let cool. Remove tail and slice in half, lengthwise and set aside.
Reduce barbecue temperature to350°F/175°C or medium heat.
Oil barbeque grate and place pineapple and peppers over direct heat. Grill pineapple for 1 minute per side or until nice golden char marks are achieved. Baste constantly with the honey glaze.
Grill the peppers for 1.5 minutes per side. Baste constantly with honey glaze.
Remove from the grill and slice red peppers into small bite size pieces. Slice pineapple into quarters.
Lightly brush Quesadilla skins with vegetable oil. Divide cheese mixture over 4 shells and top with shrimp, pineapple and red peppers. Cover with another oiled quesadilla skin.
Preheat grill to 250°F/120°C or medium low heat.
Oil grill grate and place quesadillas down on grill and cook until golden brown on one side (4 minutes). Flip and repeat.
Remove from grill and slice into wedges.
Yield: 6 servings
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