Shrimp and Kale Pitas

Name: Shrimp and Kale Pitas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons cayenne pepper; 1 small clove garlic, finely grated; 1 pint grape tomatoes, halved; 1 Juice of lemon; 1 small bunch kale, stems removed and leaves thinly sliced; 4 servings Kosher salt; 118 milliliters plain low-fat yogurt; 425 grams no-salt-added chickpeas, drained and rinsed; 3 Tbsps extra-virgin olive oil; 4 pita bread, halved; 1 smalls red onion, thinly sliced; 340 grams shrimp, peeled and deveined

Shrimp and Kale Pitas takes around 30 minutes from beginning to end. This recipe makes 4 servings with 1015 calories, 50g of protein, and 67g of fat each. This recipe covers 44% of your daily requirements of vitamins and minerals. A mixture of no-salt-added chickpeas, onion, grape tomatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a pescatarian diet.

Instructions

Preheat the broiler.

Equipment you will use

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.

Ingredients you will need

Lemon Juice

Olive Oil

Ground Cayenne Pepper

Garlic

Yogurt

Salt

Equipment you will use

Whisk

Bowl

Add the kale and toss to coat; set aside at room temperature while you prepare the shrimp.

Ingredients you will need

Shrimp

Kale

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.

Ingredients you will need

Olive Oil

Shrimp

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Chickpeas

Red Onion

Tomato

Shrimp

Pita

Kale

Equipment you will use

Microwave

Bowl

Photograph by Justin Walker

Equipment

Ingredients

Servings:

0teaspoons

cayenne pepper 1small clove

garlic, finely grated 1pint

grape tomatoes, halved 1

Juice of lemon 1small bunch

kale, stems removed and leaves thinly sliced 4servings

Kosher salt 118milliliters

plain low-fat yogurt 425grams

no-salt-added chickpeas, drained and rinsed 3Tbsps

extra-virgin olive oil 4

pita bread, halved 1smalls

red onion, thinly sliced 340grams

shrimp, peeled and deveined

Recommended wine: Sauvignon Blanc, Riesling, Pinot Grigio

Sauvignon Blanc, Riesling, and Pinot Grigio are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try B.R. Cohn Silver Label Sauvignon Blanc. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 19 dollars per bottle.

B.R. Cohn Silver Label Sauvignon Blanc

Sourced from the best vineyards throughout Sonoma Valley with warm sunny days and cool evenings. The 2018 Silver Label Sauvignon Blanc is hand-sorted then whole cluster pressed at the winery to keep the wine delicate and fruit-forward. This wine offers enticing aromas of citrus, green melon and mineral with a hint of toasty oak and flavors of grapefruit and honeydew.