Grilled Shrimp And Pitas With Chickpea Puree Recipes

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SHRIMP AND KALE PITAS



Shrimp and Kale Pitas image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

1/2 cup plain low-fat yogurt
3 tablespoons extra-virgin olive oil
Juice of 1 lemon
1 small clove garlic, finely grated
Kosher salt
1/8 teaspoon cayenne pepper
1 small bunch kale, stems removed and leaves thinly sliced
1 small bunch kale, stems removed and leaves thinly sliced
3/4 pound medium shrimp, peeled and deveined
1 15-ounce can no-salt-added chickpeas, drained and rinsed
1 pint grape tomatoes, halved
1/2 small red onion, thinly sliced
4 pieces pita bread, halved

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.

GARLIC SHRIMP AND CHICKPEAS



Garlic Shrimp and Chickpeas image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

2 15-ounce cans chickpeas, drained and rinsed
6 tablespoons extra-virgin olive oil
Kosher salt
1 1/4 pounds medium shrimp, peeled and deveined, tails intact
3 cloves garlic, minced
1 teaspoon finely grated lemon zest
1/2 teaspoon red pepper flakes
1/2 cup roughly chopped fresh parsley
Lemon wedges, for serving

Steps:

  • Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the chickpeas with 1 tablespoon olive oil and 1/2 teaspoon salt in a large baking dish, then spread out in a single layer. Bake until golden, about 20 minutes.
  • Meanwhile, toss the shrimp with 4 tablespoons olive oil, the garlic, lemon zest, red pepper flakes and 1 teaspoon salt in a medium bowl. Marinate 10 minutes.
  • Remove the baking dish from the oven and scatter the shrimp over the chickpeas. Return to the oven and bake until the shrimp are pink, 5 to 8 minutes. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the parsley. Serve with lemon wedges.

Nutrition Facts : Calories 559, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 215 milligrams, Sodium 984 milligrams, Carbohydrate 40 grams, Fiber 9 grams, Protein 41 grams

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