Shrimp and Kale Pitas
Fill pitas with a mixture of shrimp, kale and chickpeas for a simple hand-held dinner.
Dovetailing Tip: Prepare and cook an additional 1 pound of shrimp to be used in Ribbony Shrimp and Pasta Scampi on day 5.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1/2 cup | plain low-fat yogurt |
| 3 tablespoons | extra-virgin olive oil |
| juice of 1 lemon | |
| 1 | small clove garlic, finely grated |
| kosher salt | |
| 1/8 teaspoon | cayenne pepper |
| 1 | small bunch kale , stems removed and leaves thinly sliced |
| 1 | small bunch kale , stems removed and leaves thinly sliced |
| 3/4 pound | medium shrimp , peeled and deveined |
| 1 ounce | 15- can no-salt-added chickpeas, drained and rinsed |
| 1 pint | grape tomato, halved |
| 1/2 | small red onion, thinly sliced |
| 4 | pieces pita bread, halved |
Directions:
Preheat the 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. 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.
Source: foodnetwork.com
