Shrimp And Avocado Tzatziki Pockets Recipes

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SHRIMP SKEWERS WITH TZATZIKI, SPINACH, AND FETA



Shrimp Skewers with Tzatziki, Spinach, and Feta image

Provided by Bon Appétit Test Kitchen

Categories     Appetizer     Side     Picnic     Low Carb     Quick & Easy     Yogurt     Low Cal     High Fiber     Low/No Sugar     Backyard BBQ     Dinner     Lunch     Feta     Shrimp     Spinach     Summer     Grill     Chill     Grill/Barbecue     Healthy     Party     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

1 cup Greek-style (2% or nonfat) yogurt*
1 cup 1/4-inch cubes English hothouse cucumber
3 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice plus additional for drizzling
2 tablespoons chopped shallots
1 1/4 teaspoons aniseed, finely crushed, divided
Olive oil (for brushing and drizzling)
1 pound uncooked large shrimp, peeled, deveined, tails left intact
8 cups baby spinach leaves
3/4 cup crumbled feta cheese

Steps:

  • Mix Greek-style yogurt, cucumber, dill, 2 tablespoons lemon juice, shallots, and 3/4 teaspoon crushed aniseed in small bowl; season tzatziki generously with salt and pepper. Chill.
  • Prepare barbecue (medium-high heat). Brush grill with oil. Thread shrimp onto 4 metal skewers. Brush shrimp all over with olive oil; sprinkle with salt, pepper, and remaining 1/2 teaspoon crushed aniseed. Grill just until shrimp are opaque in center, about 3 minutes per side. Divide spinach among 4 plates; drizzle lightly with additional lemon juice and olive oil. Top each with 1 shrimp skewer. Spoon tzatziki over shrimp; sprinkle with feta cheese and serve.
  • *A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place plain yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.

SHRIMP WITH AVOCADOS



Shrimp with Avocados image

Categories     Shellfish     Appetizer     Shrimp     Avocado     Spring     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 first-course servings

Number Of Ingredients 13

2 pounds medium shrimp (about 76), peeled and deveined
3/4 cup white-wine vinegar
1 cup vegetable oil
1/4 cup capers, not drained
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon celery seeds
1/2 teaspoon Tabasco
1 cup thinly sliced onion
1/2 cup chopped celery
7 bay leaves (not California)
2 firm-ripe California avocados
Accompaniment: soft green-leaf lettuce such as Boston

Steps:

  • Cook shrimp in a 5-quart pot of boiling salted water* until just cooked through, 2 to 3 minutes, then drain in a colander.
  • Whisk together vinegar, oil, capers, salt, pepper, celery seeds, and Tabasco in a large bowl, then add warm shrimp, onion, celery, and bay leaves and toss to combine. Marinate, covered and chilled, 24 hours to 2 days.
  • Just before serving, discard bay leaves. Quarter, pit, and peel avocados and cut into 3/4-inch cubes. Gently stir into shrimp salad, then spoon over lettuce.
  • When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.

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