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.
THE SOFTEST PITA POCKET RECIPE: THE OVEN METHOD
Homemade pita pockets are superior to any store-bought variety. They're soft, fluffy, aromatic, and the most delicious pita that you will ever eat. Pita dough is the easiest to make and very inexpensive. This recipe makes 10 pitas to use for filling with your favorite things: gyro, chicken, falafel, and even tuna fish. Set them out alongside dips and veggies and enjoy!
Provided by Dimitra Khan
Categories Bread
Number Of Ingredients 10
Steps:
- Combine the dry ingredients in a large bowl and whisk together. Set aside.
- In the bowl of a tabletop mixer that is fitted with the dough hook attachment, add all of the wet ingredients except for the olive oil. Allow the yeast to activate for 8 minutes. As soon as a puffy cloud forms at the top of the mixture, the yeast is active.
- Add the olive oil along with all of the dry ingredients and knead on low speed for 12 minutes.
- Lightly grease a large bowl with 1-2 tablespoons of olive oil and transfer the dough to the bowl. Toss to coat in oil and cover with plastic wrap. Set aside in the warmest room of your home to rise until doubled in volume. About 1 hour.
- Preheat the oven to 525 °F, 270 °C.
- Cut the dough into 10 equal portions.
- Lightly flour your work surface and roll each portion of dough out into about 6-7-inch circles. Keep their thickness even. Use as much flour as needed to roll them out evenly.
- Line 3 baking trays with parchment paper and sprinkle some semolina flour on top if desired.
- Place 3 pitas on each baking tray.
- Cover the dough with a clean kitchen towel and allow it to rise for 30 minutes.
- Bake the trays in the preheated oven for approximately 4 minutes or until the pockets are formed.
- Transfer the pitas to a plate and serve immediately.
- Leftover pitas can be stored in an airtight bag or container and kept in the freezer or the refrigerator until ready to use.
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.
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.
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