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.