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
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Light the grill or heat the broiler.
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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.
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In a medium saucepan, heat 5 tablespoons of the oil over moderately low heat.
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Add the garlic and cook, stirring, for 30 seconds.
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Add the chickpeas, water, and the remaining ¾ teaspoon of salt and heat until warmed through.
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With a potato masher, mash the chickpeas. Stir in 1 tablespoon of lemon juice and parsley. Cover to keep warm.
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Grill or broil the shrimp, turning once, until just done, about 4 minutes in all.
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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.
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In a small glass or stainless-steel bowl, whisk together the remaining 2 tablespoons each of oil and lemon juice.
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Mound the chickpeas on plates. Top with the shrimp skewers and surround with the pita quarters.
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Pour the lemon oil over the shrimp and chickpeas.
Nutrition
- Calories: 831.22kcal
- Fat: 49.56g
- Saturated Fat: 12.62g
- Trans Fat: 0.50g
- Monounsaturated Fat: 26.69g
- Polyunsaturated Fat: 6.74g
- Carbohydrates: 60.90g
- Fiber: 14.22g
- Sugar: 0.72g
- Protein: 39.84g
- Cholesterol: 244.85mg
- Sodium: 1838.98mg
- Calcium: 197.04mg
- Potassium: 657.29mg
- Iron: 5.16mg
- Vitamin A: 203.53µg
- Vitamin C: 8.93mg
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