: a fresh approach to fruit :

So. I've sort of been on a blog hiatus for 4 months.

It's not you. It's me.

I've just been so busy... you know... school... work...

I know, I know.

It's no excuse.

But... ladies and gentlemen - I'm back! And with some more healthy (and not so healthy) eating advice ;)

This is a post I've been wanting to write for some time now. Earlier this year, I entered a recipe development competition for Sun Rich Fruits. The challenge was to create something unconventional using their chopped fruit products, in less than 5 steps, with minimal/easy cooking. Seeing as I have an affinity for Asian cuisine, I opted to make an Asian dish. What transpired was a Thai-Style Tropical Shrimp Cocktail!

It was a bit of a last minute entry, but lucky I entered because I won! (My classmate won the other prize as well :)). I had been waiting to post this entry because they were going to post the recipe on their website (and I had wanted to link it), but alas, it still has not made it. But they did send me a stack of postcards/recipe cards they made up for my recipe :) These cards are meant to be distributed at shows and retailers, so it's kind of neat to be "in print"!

Enjoy!




Thai-Style Tropical Shrimp Cocktail (serves 6)

Ingredients:
18 Medium-sized shrimp, cooked and peeled
1 cup Sun Rich Pineapple Chunks
1 cup Sun Rich Orange Sections
1 cup Sun Rich Grapefruit Sections
1 cup Sun Rich Mango Chunks
2 tbsp. Chopped fresh cilantro

Dressing:
2 tbsp. Lime juice, fresh
1 tsp. Rice vinegar
1/2 tsp. Fish Sauce
1.5 tsp. Brown Sugar
1/8 tsp. Bird's eye chili, finely minced
1/8 tsp. Lime zest, finely minced
Salt to taste

Directions:
1. Combine dressing ingredients in a bowl.
2. Add fruit and cilantro to the dressing and toss thoroughly to coat.
3. Refrigerate for at least 30 minutes for flavours to develop.
4. Prior to service, add shrimp and toss. Serve immediately in individual glasses for cocktail appetizers, or as a side dish.

: shrimp quesadillas :

Growing up, I was always under the impression that certain foods were a no-no when it came to eating a cholesterol-free diets. My mum in particular suffers from high blood cholesterol, so has always tried to shy away (or at least limit) her intake of what she perceived as "high cholesterol foods". One of these foods is shrimp, which I happen to love!

In one of my Nutrition classes this past year, my professor (who is a registered dietitian) actually told us that despite the fact that eating shrimp does raise your LDL cholesterol level slightly, it will also raise your HDL cholesterol (this is the GOOD cholesterol which removes LDL/bad cholesterol from your body). Coupled with the fact that shrimp is low in fat officially makes this seafood quite a healthy treat after all!

To show my appreciation for my low-fat shrimp friends, I decided to try incorporating them in a mexican dish, and this awesome shrimp quesadilla did not disappoint!!! Perfect for a summer meal out on the patio with a couple beers, this can also be grilled up on your barbecue!

You can also add cilantro to the quesadilla filling, but I served this with my mango salsa (which already contains cilantro) so I didn't feel it required any more.

Enjoy!!



Shrimp Quesadillas (makes 4 servings)

Ingredients:
325g shrimps (about 40 medium), shelled, de-veined
1 cup red onion, diced
1 cup bell pepper, diced (I used green, but you can use any colour)
1/2 tsp garlic, minced
1 small red bird's eye chili, minced (you can also substitute with 1/2 a jalapeno pepper)
2 tsp canola oil
4 x 10" Whole Wheat tortillas
1 cup low-fat cheddar cheese, shredded
Black pepper
Salt

Directions:
1. In a hot pan, add 1 tsp of oil and saute shrimp for 2-3 minutes, or until mostly cooked through. Set aside.
2. In the same pan, add the remaining oil and saute onion, bell pepper, garlic and chili for 2 minutes until onion is translucent.
3. Spread veggie mixture on half a tortilla and layer with shrimp and cheese.



4. Fold the other half of tortilla skin over the filling, and bake in 400F oven for 7 minutes (or until tortilla is lightly browned and crisp).
5. Remove from oven and serve with mango salsa!