SHRIMP AND KALE PITAS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Whisk the yogurt, 2 1/2 tablespoons olive oil, the lemon juice, garlic, 1/4 teaspoon salt and the cayenne in a large bowl. Add the kale and toss to coat; set aside at room temperature while you prepare the shrimp.
- Toss the shrimp with the remaining 1/2 tablespoon olive oil on a baking sheet. Broil until just cooked through, 4 to 5 minutes; let cool slightly.
- Add the shrimp, chickpeas, tomatoes and red onion to the bowl with the kale; toss to coat. Stack the pitas on a plate and warm in the microwave, about 30 seconds. Fill with the shrimp-kale mixture.
SHRIMP SHEET PAN PITA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F.
- Wrap the pita bread in foil and set aside.
- Add the asparagus, mushrooms, squash and onion to a sheet pan and toss with 2 tablespoons of the olive oil, 1 1/2 tablespoons of the Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper. Move to one side of the pan.
- Toss the shrimp with the remaining olive oil and Italian seasoning blend and a pinch of salt and pepper. Add to the other side of the pan.
- Put the foil-wrapped pita in the oven with the sheet pan. Bake, tossing the shrimp and vegetables halfway through, until the shrimp are just cooked and the vegetables are lightly roasted and starting to turn golden, 12 to 15 minutes. Squeeze over the juice of one of the lemons.
- Mix together the yogurt, dill, lemon zest and the juice of the second lemon in a small bowl. Season with salt and pepper.
- Lay out the sheet pan with the shrimp and vegetables alongside a plate with the sliced tomatoes and lettuce, warm pita halves and yogurt mixture. Put the olives and feta into separate bowls and have everyone fill their own pita with the different elements. Garnish with additional dill.
SHRIMP-SALAD PITAS
Provided by Food Network Kitchen
Time 30m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Preheat the broiler. Soak the chopped onion in a bowl of cold water while you prepare the shrimp.
- Toss the shrimp with the olive oil, paprika, 1/4 teaspoon salt, and pepper to taste on a rimmed baking sheet. Spread in an even layer and broil until the shrimp are opaque, about 4 minutes. Transfer to a bowl and let cool. Wash and dry the baking sheet.
- Drain the onion and add to the shrimp along with the yogurt, carrot, cucumber, dill, and salt and pepper to taste. Grate in 1 teaspoon lemon zest and squeeze in about half of the lemon juice.
- Lay the pitas on the baking sheet and toast under the broiler. Cut the pitas in half and fill with the lettuce and shrimp salad.
PITA POCKET SHRIMP SANDWICH (SALLYE)
A little different take on a Cajun Po'Boy
Provided by sallye bates
Categories Sandwiches
Time 1h
Number Of Ingredients 10
Steps:
- 1. Combine all ingredients except pita bread and lettuce leaves in bowl, mixing well. Cover bowl, and set in fridge for at least an hour to chill
- 2. When ready to serve, line each pita pocket with romaine or other lettuce leaf. Spoon filling into pocket and wrap.
- 3. Serve with your favorite sandwich "sides" and big glass of iced tea.
SEAFOOD SALAD PITAS
"You can make this lovely and interesting sandwich as a great, light lunch. It's so tasty and colorful," suggests Linda Evancoe-Coble of Leola, Pennsylvania. "Or pair it with a hearty soup for a change-of-pace supper."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the crab, shrimp, celery and onions. In a small bowl, combine the mayonnaise, seafood seasoning, salt and pepper. Pour over crab mixture; toss to coat. Cover and refrigerate for at least 2 hours. Spoon into pita halves.
Nutrition Facts : Calories 162 calories, Fat 2g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 755mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
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