Shrimp Feta
Shrimp & Feta Pitas
(or Fajitas)

This amazing combination of shrimp, peppers, tomatoes and feta work equally well with Greek or Mexican seasonings.  Put the Greek version in a pita; put the Mexican version in warm tortillas.  They're both delicious and incredibly easy since it's a sheet pan meal.

 

1 lb. medium (16-20) shrimp, peeled and deveined

1 yellow or orange bell pepper, sliced

1 clove garlic, minced

About 10 campari tomatoes, quartered

1/2 medium red onion, sliced vertically

6 oz. feta, cut in 1 inch slices

3/4 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon crush red pepper flakes

For Greek:

   2 tablespoons House Blend or Unflavored Olive Oil

   1 tablespoon lemon juice

   1 teaspoon lemon zest

   1/2 teaspoon dried oregano

For Mexican:

   2 tablespoons Chipotle or Unflavored Olive Oil

   2 teaspoon ground cumin

   2 1/2 teaspoons ancho or other mild chili powder

   1 teaspoon paprika (optional)

4-6 pitas or 4-6 large flour tortillas, warmed

Preheat oven to 375 degrees.  Place a sheet of parchment on a large sheet pan.  Add the shrimp, vegetables, cheese, salt, pepper and either the Greek or Mexican seasonings.  Toss everything to coat with oil and seasonings.   Roast 15-20 minutes or until the shrimp are just cooked through and the cheese is soft.

Serve on a platter with either pitas or tortillas.  Feel free to serve with Greek yogurt or sour cream or one of our spicy garnishing squeezes.

Serves 4-6.