Chile Lime Shrimp
If you like shrimp salad, but would like a lighter variation, try the following recipe from Marcus Samuelsson, a celebrity chef and owner of Red Rooster Harlem in New York.
This recipe isn’t really a salad because it’s served warm—it’s actually reminiscent of shrimp tacos. But the shrip could be chilled before serving if desired.
This uses yogurt instead of mayonnaise, pitas instead of sandwich bread, and seasons the shrimp with lime and chile.
Chili Lime Shrimp Pita Pocket
Serves four
What You’ll Need
1 pound jumbo shrimp, cleaned and cut into large pieces
2 tablespoons olive oil
½ cup plain yogurt
¼ teaspoon chili powder (optional)
¼ teaspoon garlic powder
¼ teaspoon salt
1 jalapeno, diced small
2 scallions, chopped
Juice of 2 limes
2 pita breads, each cut in half
2 cups shredded romaine
Step 1 – Season shrimp with salt and pepper.
Step 2 – Mix yogurt, chili powder, garlic powder and jalapeno in small bowl.
Step 3 – Heat olive oil in sauté pan on medium-high heat.
Step 4 – Add the shrimp and cook about a minute on each side.
Step 5 – Add the lime juice and remove from heat. Finish with scallions.
Step 6 – Stuff each piece of pita with ¼ of the shrimp and romaine. Drizzle on yogurt sauce, as desired.
Recipe and photo courtesy of Target, from the Target website http://abullseyeview.com.
