Rock Shrimp Quesadillas With Cantaloupe, Berry And Peach Sal

Recipe Ingredients

		For The Salsa
2 cups	292g / 10oz	Small-diced cantaloupe
1		Fresh blackberries - washed, hulled
2 cups	292g / 10oz	Small-diced peaches
1 cup	62g / 2.2oz	Small-diced red onions
1 cup	146g / 5.1oz	Fresh jalapeño - seeded, diced small (large)
1/4 cup	4g / 0.1oz	Chopped fresh cilantro leaves - (loosely packed)
		Salt - to taste
		Freshly-ground black pepper - to taste
6 tablespoons	90ml	Fresh lime juice
1 tablespoon	15ml	Extra-virgin olive oil
		For The Quesadillas
2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Chopped yellow onions
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Chopped garlic
1 lb	454g / 16oz	Rock shrimp
1 lb	454g / 16oz	Avocado - peeled, diced small (medium)
1/2 cup	118ml	Thinly bias-sliced scallions
4 oz	113g	Monterey Jack cheese - grated
4 oz	113g	Sharp cheddar cheese - grated
12 oz	340g	Flour tortillas (large)
1/2 cup	118ml	Vegetable oil
1 cup	237ml	Sour cream
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

Combine the fruit, onions, jalapeño, and cilantro in a mixing bowl. Season with salt and pepper. Add the lime juice and olive oil. Mix well. Set aside.

In a saute pan, heat the oil over medium heat. Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the garlic and shrimp. Season with salt and pepper. Continue to saute for 2 to 3 minutes, or until the shrimp turn bright pink. Remove from the heat and cool completely.

In a mixing bowl, combine the shrimp, avocado, scallions and cheese. Season with salt and pepper. Mix well. Spoon the mixture evenly over half of the tortilla. Fold the remaining half over, forming a half-moon shape.

Heat a large griddle over medium heat. Lightly brush both sides of the tortilla with the oil. When the griddle is hot, cook the quesadillas for 2 to 3 minutes on each side or until crispy and the cheese is melted. Remove from the heat and cool slightly.

Slice each quesadilla into thirds. Serve with the fruit salsa and a dollop of the sour cream. Garnish with parsley.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D54) - from the TV FOOD - NETWORK

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