INGREDIENTS

For the Filling:

• 1 pack 7 Thalasses pre-cooked and peeled shrimp
• 1 small red onion
• 1 garlic clove
• 1 small red bell pepper
• 1 small green bell pepper
• 1 tbsp olive oil
• 1 tsp oregano
• ½ tsp smoked paprika
• ¼ tsp cumin
• Salt & pepper, to taste
• 6 medium-sized tortillas
• 1 firm tomato
• A small amount of cooked sweetcorn
• Grated mozzarella or Gouda cheese

For the Pink Sauce:

• 80g Greek strained yogurt
• 50g mayonnaise
• 40g ketchup
• 20g mustard
• 1 tsp olive oil
• Salt & pepper, to taste

METHOD

Prepare the Pink Sauce
In a small bowl, combine all the ingredients and mix well until smooth.
For the Quesadillas
Thaw the shrimp under running water while still in their sealed package. Transfer them to a bowl and pat dry thoroughly with kitchen paper.
Finely chop the onion and garlic and dice the bell peppers. Dice the tomato as well and drain it well to remove excess moisture.
Heat the olive oil in a non-stick pan over medium heat. Add the onion, garlic and peppers and sauté until slightly softened. Add the shrimp, oregano, smoked paprika, cumin, salt and pepper. Stir well and cook for 2–3 minutes, just until the shrimp are heated through.
Transfer the filling to a bowl. Wipe the pan lightly, return it to the heat and brush with a little olive oil. Place a tortilla in the pan.
On one half of the tortilla, add a little grated cheese, the shrimp and vegetable mixture, some sweetcorn and diced tomato. Sprinkle with a little more cheese and carefully fold the tortilla over to form a half-moon shape.
Press the tortilla gently to help the filling hold together and cook until golden. Carefully flip and cook on the other side until evenly toasted and the cheese has melted.
Serve the quesadillas warm with the pink sauce on the side.

Recipe by food blogger Eugenia Trousa (@letstreatouselves.gr)