
How To Make Grilled Shrimp and Pitas with Chickpea Puree
Served with creamy mashed chickpeas that brims with lemon-parsley flavors, this grilled shrimp is a delicious seafood dish that makes an excellent dinner!
Serves:
Ingredients
- 1½lbslarge shrimp
- 9tbspolive oil
- ½tspdried oregano
- 1tspsalt
- ¼tspfresh ground black pepper
- 2clovesgarlic
- 4cupscanned chickpeas,(two 19 oz, cans), drained and rinsed
- ¼cupwater
- 3tbsplemon juice
- 3tbspflat leaf parsley,chopped
- 4pitas
- 4tbspbutter
Instructions
-
Light the grill or heat the broiler.
-
Thread the shrimp onto four skewers. Brush the shrimp with 2 tablespoons of the oil; sprinkle with the oregano, ¼ teaspoon of salt and pepper.
-
In a medium saucepan, heat 5 tablespoons of the oil over moderately low heat.
-
Add the garlic and cook, stirring, for 30 seconds.
-
Add the chickpeas, water, and the remaining ¾ teaspoon of salt and heat until warmed through.
-
With a potato masher, mash the chickpeas. Stir in 1 tablespoon of lemon juice and parsley. Cover to keep warm.
-
Grill or broil the shrimp, turning once, until just done, about 4 minutes in all.
-
Meanwhile, spread both sides of each pita with the butter and grill or broil, turning once, until golden, about 4 minutes in all. Cut into quarters.
-
In a small glass or stainless-steel bowl, whisk together the remaining 2 tablespoons each of oil and lemon juice.
-
Mound the chickpeas on plates. Top with the shrimp skewers and surround with the pita quarters.
-
Pour the lemon oil over the shrimp and chickpeas.
Nutrition
- Calories:Â 831.22kcal
- Fat:Â 49.56g
- Saturated Fat:Â 12.62g
- Trans Fat:Â 0.50g
- Monounsaturated Fat:Â 26.69g
- Polyunsaturated Fat:Â 6.74g
- Carbohydrates:Â 60.90g
- Fiber:Â 14.22g
- Sugar:Â 0.72g
- Protein:Â 39.84g
- Cholesterol:Â 244.85mg
- Sodium:Â 1838.98mg
- Calcium:Â 197.04mg
- Potassium:Â 657.29mg
- Iron:Â 5.16mg
- Vitamin A: 203.53µg
- Vitamin C:Â 8.93mg
Have your own special recipe to share? Submit Your Recipe Today!