shrimp and lentil stuffed pitas

Name: Shrimp and Lentil Stuffed Pitas
Prep time: 10 min
Cook time: 5 min
Yield: 2
Cuisine: Greek
Ingredients: 1 - pita bread, cut in half; 6-8 medium medimum shrimp, tails off; 1/2 teaspoon(s) fresh garlic, minced; 1 pinch(es) greek saffron; - fresh or dried greek oregano to taste; 1/4 cup(s) greek olive oil (can use more if you wish); 1 cup(s) pre-cooked lentiles; 4 - canned or frozen and defrosted artichoke hearts. chopped; - sea salt and fresh ground pepper to taste

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Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

An original recipe created for Culinary Quest 2016, Greece.

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yield 2 serving(s)

prep time 10 Min

cook time 5 Min

method Stove Top

Ingredients For shrimp and lentil stuffed pitas

1

pita bread, cut in half
6-8 md

medimum shrimp, tails off
1/2 tsp

fresh garlic, minced
1 pinch

greek saffron
fresh or dried greek oregano to taste
1/4 c

greek olive oil (can use more if you wish)
1 c

pre-cooked lentiles
4

canned or frozen and defrosted artichoke hearts. chopped
sea salt and fresh ground pepper to taste

How To Make shrimp and lentil stuffed pitas

1
In a large skillet pre-heat the oil and add the shrimp, garlic. Cook until shrimp are half halfway done and add the oregano and saffron. Continue cooking just until shrimp are cooked through.

2
Remove from heat and stir in the lentils, artichoke, salt and pepper.
3
Taste and adjust seasoning and adding more olive oil if needed.
4
Stuff the filling into each half of the pita using 3-4 shrimp in each half.
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