alive logo

Caprese Shrimp Quesadillas


    A Caprese salad is a deliciously simple Italian dish consisting mainly of tomatoes, fresh mozzarella, and basil. This spin obtains plenty of fresh flavour from the arugula-basil pesto and added protein courtesy of the shrimp.


    2 cups (500 mL) arugula
    1 cup (250 mL) basil
    3 Tbsp (45 mL) hemp hearts
    2 garlic cloves, chopped
    Juice of 1/2 lemon
    3 Tbsp (45 mL) camelina or extra-virgin olive oil 
    3/4 lb (340 g) large shrimp, peeled 
    8 - 7 to 8 in (18 to 20 cm) organic whole wheat or gluten-free tortillas
    4 to 5 oz (112 to 140 g) fresh mozzarella, thinly sliced
    1 1/2 cups (350 mL) cherry tomatoes, halved or quartered

    Place arugula, basil, hemp hearts, and garlic in food processor container and pulse until greens are pulverized. With machine running, pour in lemon juice and oil until incorporated.

    In medium-sized saucepan, bring 4 cups (1 L) water to a boil. Add shrimp and immediately remove saucepan from heat. Cover and poach until pink and opaque, about 3 minutes. Remove shrimp with slotted spoon and cover to keep warm.

    Heat skillet over medium heat. Place 1 tortilla in skillet and cook until crispy and dark spots appear on bottom, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side.

    Remove tortilla from skillet and spread one-quarter of arugula pesto on crispy side. Top with one-quarter of cheese, shrimp, and tomatoes. Carefully return tortilla to skillet and top with other crisped tortilla. Cover pan and cook until cheese has melted, about 1 1/2 minutes. Repeat with remaining tortillas and ingredients.

    Slice each quesadilla into 4 sections and serve.

    Serves 4.

    Each serving contains: 507 calories; 34 g protein; 24 g total fat (6 g sat. fat, 0 g trans fat); 37 g total carbohydrates (2 g sugars, 6 g fibre); 572 mg sodium

    source: "Dinner Worthy Quesadillas", alive #391, May 2015


    Caprese Shrimp Quesadillas




    SEE MORE »
    Warming Winter Chocolate Bark

    Warming Winter Chocolate Bark

    A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.