Seafood Pitas Recipes

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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

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.

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