Shrimp and Kale Pitas
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
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.
Photograph by Justin Walker
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.