Shrimp And Avocado Tzatziki Pockets Recipes

Steps:

• Cut cooked shrimp into small pieces and mix with avocado in a bowl. Set aside in the refrigerator.
• Combine yogurt, cucumber, oil, garlic, lemon juice, lemon zest, salt, dill, parsley, and pepper in a bowl and mix well. Chill for at least 30 minutes.
• Mix shrimp and avocado in tzatziki dip gently. Divide mixture among pita pockets. Top with sliced almonds.

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.

Steps:

• Preheat a grill or grill pan to medium high.
• Make the dressing. Combine the mayonnaise, celery leaves, 2 tablespoons chopped cilantro, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Grate in the zest of 1 lime and squeeze in the juice.
• Toss the shrimp with the vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Arrange the shrimp on the grill and cook until pink and just firm, about 2 minutes per side. Transfer to the bowl with the dressing; squeeze in the juice of the remaining 1/2 lime.
• Add the sliced celery, avocados, salad mix and radishes to the bowl with the shrimp; toss to coat. Top with the remaining 1 tablespoon chopped cilantro.

Steps:

• Cook shrimp in a 5-quart pot of boiling salted water* until just cooked through, 2 to 3 minutes, then drain in a colander.
• Whisk together vinegar, oil, capers, salt, pepper, celery seeds, and Tabasco in a large bowl, then add warm shrimp, onion, celery, and bay leaves and toss to combine. Marinate, covered and chilled, 24 hours to 2 days.
• Just before serving, discard bay leaves. Quarter, pit, and peel avocados and cut into 3/4-inch cubes. Gently stir into shrimp salad, then spoon over lettuce.
• When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.

Steps:

• Make the marinade:.
• In a large bowl, combine the olive oil, juices, red pepper flakes, chili powder, garlic, salt and pepper.
• Add the pork and stir to coat.
• Cover and refrigerate overnight or at least for 30 minutes.
• Preheat the grill.
• Thread the skewers with 3 or 4 pieces of marinated pork, alternating with wedges of lemon and orange.
• Reserve the marinade for basting.
• To grill the pork:.
• Place skewers on an area of the grill with no direct flame.
• Brush with the reserved marinade during the grilling, until the meat is browned on the outside but still slightly pink on the inside, 4 to 5 minutes per side, or to desired doneness.
• Optional oven broil:.
• Set and oven rack about 6 inches from the broiler, preheat broiler.
• Put skewers on a highly oiled baking sheet and place under broiler.
• After 3 1/2 minutes, turn the skewers over and brush with the reserved marinade.
• Broil for another 3 1/2 minutes, brush again with the marinade, and broil for 1 to 20 minutes more or until meat is browned on the outside but still slightly pink inside, or to desired doneness.
• Serving:.
• Serve immediately in pita pockets topped with shredded lettuce and Avocado Tzatziki Sauce (Recipe #252285).
• Note:.
• Threading the skewers with chunks of lemon and orange with their peels still on, add flavor that compliments the pork and you can squeeze the juice from the grilled fruit over the meat.
• Thread other fruit on the skewers if you like, try cherry tomatoes or kumquats.

Steps:

• In a bowl combine the lemon juice, olive oil, minced garlic & salt to the yoghurt.
• Add the grated cucumber, and avocado and mix into the yoghurt.
• Place mix into serving dish and chill for at least one hour.