What's For Lunch: Shrimp Pita Tostada - Pita Jungle - Tucson News Now

What's For Lunch: Shrimp Pita Tostada - Pita Jungle

(Source: KOLD News 13) (Source: KOLD News 13)

This week's "What's For Lunch" Segment featured Pita Jungle's Shrimp Pita Tostada.

Ingredients:

4 pitas

Hummus Ingredients:

  • 8 servings
  • 1 cups drained well-cooked or canned chickpeas
  • 1/4 cup Tahini (sesame paste)
  • 1/4 cup extra-virgin olive oil, plus oil for drizzling
  • 1 garlic clove, peeled
  • Salt and freshly ground black pepper (to taste)
  • 1/4 cup water
  • Juice of 1 lemon
  • Hummus preparation:

1. Add all ingredients to a blender.

2. Emulsify together for 1-2 minutes. An additional 1/4 cup of water can be added if needed (hummus should have consistency of a spread)

3. Place in bowl and set aside under refrigeration.

Shrimp mix Ingredients:

4 servings

  • Extra Virgin Olive Oil 2 fl. oz.
  • Jumbo shrimp 14 ea.
  • Minced garlic 1 tbsp.
  • Salt 1/2 tsp. (to taste)
  • Black pepper 1/4 tsp. (to taste)
  • Lemon juice fresh 3 wedges
  • Avocado cubes 1 ea.
  • Cherry tomatoes halved 15 ea.
  • Cucumber Diced 1 ea.
  • Cilantro 1/4 bunch
  • Red onions diced 1/2 ea.
  • Thin sliced red cabbage 1/4 ea.
  • Drizzle olive oil and 1 squeeze lemon
  • Shrimp preparation:

1. Clean shrimp, in a sauté pan add extra virgin olive oil, allow to heat and add shrimp.

2. Once shrimp cook for 30 seconds add garlic, salt and pepper.

3. Allow to cook additional 1 minute. Then squeeze fresh lemon wedges. Allow to cool for a bit then chop shrimp and hold.

Mix preparation:

1. In a mixing bowl add avocado cubes, cherry tomatoes, cucumbers, cilantro, red onions, cabbage and season with salt and pepper.

2. Squeeze 1 full lemon and a drizzle a little olive oil.

3. Add chopped shrimp, and mix well.

Chipotle Yogurt Sauce Ingredients:

  • Greek plain yogurt 1 cup
  • Chipotle pepper canned 1 whole piece
  • 1/4 tsp. Salt (to taste)
  • Lime juice, squeeze 1 wedge
  • Honey 1/2 tbsp.
  • Chipotle Yogurt Sauce procedures:

Add all ingredients to blender, and emulsify together for 1-2 minutes. Place in squeeze bottle.

Toast 4 pitas in oven until lightly brown and crispy.

Presentation:

On each plate place a tostada then add hummus on top. Add shrimp mix on hummus and drizzle the chipotle yogurt sauce on top. Enjoy!

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