SHRIMP AND AVOCADO TZATZIKI POCKETS
Steps:
- Cut cooked shrimp into small pieces and mix with avocado in a bowl. Set aside in the refrigerator.
- Combine yogurt, cucumber, oil, garlic, lemon juice, lemon zest, salt, dill, parsley, and pepper in a bowl and mix well. Chill for at least 30 minutes.
- Mix shrimp and avocado in tzatziki dip gently. Divide mixture among pita pockets. Top with sliced almonds.
Nutrition Facts : Calories 321 calories, Carbohydrate 33.7 g, Cholesterol 33 mg, Fat 16.8 g, Fiber 4.7 g, Protein 9.9 g, SaturatedFat 3 g, Sodium 607 mg, Sugar 1.8 g
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.
CRAB SALAD POCKETS
When I'm out of crab, I substitute tuna with great results. This sandwich makes a nice, light lunch.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 1 serving.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the crab, cucumber, peppers, onion, celery and seafood seasoning. Stir in mayonnaise. Fill pita halves with crab mixture.
Nutrition Facts : Calories 239 calories, Fat 2g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 829mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 6g fiber), Protein 12g protein.
SHRIMP SALAD PITA
Pita bread is excellent for ingredients that might fall out of a traditional sandwich, like this shrimp salad made with lemon zest, capers, dill, and mayo.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Yield Makes 12
Number Of Ingredients 10
Steps:
- Fill a large bowl with ice and water. Bring a medium pot of water to a boil over high heat. Add 2 teaspoons salt and the shrimp, and cook until bright red and cooked through, 4 to 5 minutes. Transfer shrimp to ice bath, and let cool. Drain and pat dry.
- Peel shrimp, and place in a large bowl. Add capers, lemon zest, and mayonnaise, and stir to combine. Add remaining 3/4 teaspoon salt, the pepper, and dill. Refrigerate shrimp salad until ready to use.
- Slice pitas in half and open, being careful not to rip the bottom. Fill with shrimp salad, lettuce, and cucumber slices.
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- In a small bowl, whisk together oil, lemon juice, oregano, mint, dill weed, garlic and sea salt until fully combined.
- Meanwhile, heat grill or grill pan. When the shrimp is done marinating, place the shrimp onto the grill and cook for 3-4 minutes. Flip and cook for another 2-3 minutes or until opaque and cooked through. Remove from grill and set aside.
- Cut pitas in half and spread 2 tablespoons of store-bought tzatziki sauce inside each piece. Fill the pitas with sliced cucumber, tomato, green bell pepper and divide grilled shrimp between pitas.
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