| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
servings |
INGREDIENTS
| 3 |
lg |
Peeled deveined shrimp |
| 2 |
ts |
Olive oil |
|
|
Coarse salt |
|
|
Freshly-ground black pepper |
| 2 |
|
Flour tortillas -; (10" dia) |
| 1/4 |
sm |
Red onion; thinly sliced |
| 1/2 |
c |
Grated Monterey Jack cheese |
| 4 |
|
Cherry tomatoes; halved |
| 1 |
tb |
Chopped flat-leaf parsley |
INSTRUCTIONS
Heat a grill to medium-hot and place grid 4 inches above the coals. Brush
one side of tortilla with olive oil. Place tortilla oil-side down on a
plate.
Place cleaned shrimp in a bowl and drizzle with 1 teaspoon of the olive
oil. Season with salt and pepper. Place on the grill and cook until white
but not overcooked, 2 to 3 minutes per side. Remove to a cutting board and
cut into 1-inch pieces.
Sprinkle tortilla with cheese. Top with red onion, halved cherry tomatoes,
shrimp pieces, and parsley. Season with salt and pepper. Top with another
tortilla and carefully slide onto grill. Brush top tortilla with oil. When
underside is brown, flip over and grill other side.
Cut quesadillas into wedges with scissors or a knife, and serve
immediately.
Makes 1 ten-inch quesadilla.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 109 Calories (kcal); 9g Total Fat; (73% calories from fat); 1g
Protein; 7g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
Recipe by: Martha Stewart
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