Grilled Shrimp And Pitas With Chickpea Puree Recipes

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SHRIMP-SALAD PITAS

Provided by Food Network Kitchen

Time 30m

Yield 4 sandwiches

Number Of Ingredients 12



Shrimp-Salad Pitas image

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.

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

SPICY SHRIMP AND CHICKPEA SALAD

This warm salad of garlicky shrimp and herby chickpeas comes together in just 15 minutes and requires very little effort. Canned chickpeas, Fresno chiles, parsley and red onion get a quick marinade in a creamy citrus dressing while the shrimp cooks in a little garlic and olive oil. Fresno chile adds a little heat, but if you're sensitive to spice, you can remove the membranes and seeds before adding the chile to the salad. Make the dish your own by adding arugula, or swap the parsley for cilantro or the shrimp for scallops. Serve warm with a hunk of crusty bread, and enjoy leftovers straight from the fridge the next day with a squeeze of lime or lemon juice.

Provided by Yasmin Fahr

Categories     dinner, weekday, salads and dressings, main course

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 12



Spicy Shrimp and Chickpea Salad image

Steps:

  • In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish), and toss to coat with the dressing. Season with salt and pepper; set aside.
  • Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.
  • Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.
  • Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve.

1 medium lemon, zested and juiced
1 lime, zested and halved
1 teaspoon Dijon mustard
5 tablespoons olive oil
Kosher salt and black pepper
2 (15-ounce) cans chickpeas, drained and rinsed
1/2 small red onion, diced (about 1/4 cup)
1 Fresno chile or jalapeño, cut into thin coins or seeded and diced
1 packed cup parsley leaves and tender stems, roughly chopped
2 large garlic cloves, grated or minced
1/2 teaspoon red-pepper flakes
1 pound shrimp, peeled and deveined, patted dry

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