Pita Pocket Shrimp Sandwich Sallye Recipes

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SHRIMP SHEET PAN PITA



Shrimp Sheet Pan Pita image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 16

4 pita breads, halved
8 ounces asparagus, trimmed and cut into 1-inch pieces
4 ounces cremini mushrooms, quartered
1 medium yellow squash, halved lengthwise and cut into 1-inch pieces
1 small red onion, sliced
1/4 cup olive oil
2 tablespoons Italian seasoning blend
Kosher salt and freshly ground black pepper
1 1/2 pounds colossal shrimp (U15), peeled and deveined
2 lemons, zested and halved
1 cup Greek yogurt
2 teaspoons chopped fresh dill, plus more for garnish
2 Roma tomatoes, sliced
1 head green leaf or Bibb lettuce, leaves torn
1 cup sliced mixed olives
4 ounces feta, crumbled

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



Shrimp-Salad Pitas image

Provided by Food Network Kitchen

Time 30m

Yield 4 sandwiches

Number Of Ingredients 12

1/2 small red onion, finely chopped
1 1/2 pounds medium shrimp, peeled, deveined and halved crosswise
2 tablespoons extra-virgin olive oil
1/2 teaspoon hot paprika
Kosher salt and freshly ground pepper
1/2 cup 2% Greek yogurt
1 medium carrot, coarsely grated
1 Kirby cucumber, halved lengthwise, seeded and thinly sliced
1 tablespoon chopped fresh dill
1 lemon
4 whole-wheat pitas
8 Bibb lettuce leaves

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.

SHRIMP SALAD PITA



Shrimp Salad Pita image

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

2 3/4 teaspoons salt
3 pounds small shrimp, in their shells
6 tablespoons capers, drained
Zest of 3 lemons
6 tablespoons mayonnaise
1/4 teaspoon freshly ground pepper
2 tablespoons freshly chopped dill
1 package pita bread (6 pitas)
12 leaves Boston lettuce
1 cucumber, peeled, thinly sliced

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.

SEAFOOD SALAD PITAS



Seafood Salad Pitas image

"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

2 cups chopped imitation crabmeat (about 10 ounces)
1/2 pound cooked medium shrimp, peeled, deveined and chopped (about 1 cup)
2 celery ribs, chopped
1/2 cup thinly sliced green onions
3/4 cup fat-free mayonnaise
3/4 teaspoon seafood seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
8 whole wheat pita pocket halves

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

SHRIMP AND AVOCADO TZATZIKI POCKETS



Shrimp and Avocado Tzatziki Pockets image

Simple pita pockets or lettuce leaves, stuffed with a creamy, tangy, shrimp and avocado filling makes for a great meal!

Provided by A Day In the Kitchen

Categories     Seafood     Shellfish     Shrimp

Time 50m

Yield 4

Number Of Ingredients 14

12 cooked shrimp, chilled
1 ripe avocado, cut into small chunks
⅓ cup Greek yogurt
¼ cup finely chopped cucumber
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
2 teaspoons lemon juice
1 teaspoon lemon zest
½ teaspoon salt
¼ teaspoon chopped fresh dill
¼ teaspoon chopped fresh parsley
freshly ground black pepper to taste
4 pita bread rounds, halved
1 teaspoon sliced almonds

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 SALAD PITAS



Shrimp Salad Pitas image

Make and share this Shrimp Salad Pitas recipe from Food.com.

Provided by Lvs2Cook

Categories     Lunch/Snacks

Time 35m

Yield 12 pitas

Number Of Ingredients 15

3 lbs small shrimp
2 tablespoons coarse salt
6 tablespoons capers
3 lemons, zest of, grated
6 -8 tablespoons mayonnaise, can use homemade mayo
2 tablespoons chopped fresh dill
3/4 teaspoon coarse salt
1/2 teaspoon fresh ground pepper
6 pita bread rounds
12 leaves boston lettuce
1 cucumber, peeled and thinly sliced
1 red bell pepper, finely chopped
1/2 bunch green onion, finely chopped
1 celery rib, finely chopped
hot sauce

Steps:

  • Bring enough water to cover shrimp to a boil.
  • Add shrimp and 2 tsps salt and boil for 4 to 5 minutes or until shrimp turn pink ~ do not overcook or shrimp will turn rubbery.
  • Immediately plunge the shrimp into a bowl of ice water to stop the cooking process.
  • Let stand until cool; drain, and devein the shrimp and then place in a bowl.
  • Add the capers, lemon zest and mayo to shrimp and mix well.
  • Stir in dill weed, 3/4 tsp salt and pepper.
  • Chill, covered, until serving time.
  • To serve, cut pitas in half to form pockets.
  • Line pita with lettuce leaf and fill with shrimp salad.
  • Top each with cucumber, bell pepper, green onions, celery and a splash of hot sauce.

Nutrition Facts : Calories 242.3, Fat 4.9, SaturatedFat 0.8, Cholesterol 174.7, Sodium 1821.5, Carbohydrate 21.9, Fiber 1.4, Sugar 2, Protein 26.5

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