Creatively Transforming Food

Mediterranean Shrimp Pita Pockets

Mediterranean Shrimp Pita Pockets I love anything shrimp! Shrimp Tacos, Shrimp Scampi, Alfredo with shrimp…. You name it, I’ll eat it! This is a quick weeknight meal that is sure to please the shrimp lover in your house! I love that you can just pick it up to eat like pizza with a quick clean up. That’s what I’m talking about! If you have any leftovers, they are great to pack for lunch the next day!

Mediterranean Shrimp Pita Pockets

Prep time: 

Cook time: 

Total time: 

Serves: 8

Ingredients
  • 4 pita pockets, cut in half( I used Naan brand.)
  • 1 pound large shrimp, peeled and deceived
  • 1 T. olive oil
  • 3 cloves of garlic, minced
  • ¼ t. sea salt
  • ½ c. sliced roasted red peppers or peppadews
  • ¼ t. freshly ground black pepper
  • 1 c. crumbled Feta cheese
  • 1 c. fresh spinach, chopped
  • 1-2 T. fresh basil, thinly sliced
Instructions
  1. Preheat oven to 425 degrees.
  2. In a large skillet, sauté shrimp in oil until shrimp turns pink.
  3. Add garlic, salt and pepper; cook one minute longer. Remove from heat into a medium bowl.
  4. Mix shrimp, cheese, roasted peppers, spinach and basil gently until blended evenly.
  5. Line baking sheet with parchment paper.
  6. Scoop filling equally between the 8 halved pita pockets.
  7. Brush tops with olive oil and lightly grind more salt and pepper over them to gently season.
  8. Bake approximately 6-8 minutes, until they are a light golden brown.
  9. Remove from oven and let rest 1-2 minutes.
  10. Serve immediately and enjoy!

 


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