Seafood Salad Pitas Recipes

Steps:

• Fill a large bowl with ice and water. Bring a medium pot of water to a boil over high heat. Add 2 teaspoons salt and the shrimp, and cook until bright red and cooked through, 4 to 5 minutes. Transfer shrimp to ice bath, and let cool. Drain and pat dry.
• Peel shrimp, and place in a large bowl. Add capers, lemon zest, and mayonnaise, and stir to combine. Add remaining 3/4 teaspoon salt, the pepper, and dill. Refrigerate shrimp salad until ready to use.
• Slice pitas in half and open, being careful not to rip the bottom. Fill with shrimp salad, lettuce, and cucumber slices.

Steps:

• Bring enough water to cover shrimp to a boil.
• Add shrimp and 2 tsps salt and boil for 4 to 5 minutes or until shrimp turn pink ~ do not overcook or shrimp will turn rubbery.
• Immediately plunge the shrimp into a bowl of ice water to stop the cooking process.
• Let stand until cool; drain, and devein the shrimp and then place in a bowl.
• Add the capers, lemon zest and mayo to shrimp and mix well.
• Stir in dill weed, 3/4 tsp salt and pepper.
• Chill, covered, until serving time.
• To serve, cut pitas in half to form pockets.
• Line pita with lettuce leaf and fill with shrimp salad.
• Top each with cucumber, bell pepper, green onions, celery and a splash of hot sauce.

Steps:

• Preheat the broiler. Soak the chopped onion in a bowl of cold water while you prepare the shrimp.
• Toss the shrimp with the olive oil, paprika, 1/4 teaspoon salt, and pepper to taste on a rimmed baking sheet. Spread in an even layer and broil until the shrimp are opaque, about 4 minutes. Transfer to a bowl and let cool. Wash and dry the baking sheet.
• Drain the onion and add to the shrimp along with the yogurt, carrot, cucumber, dill, and salt and pepper to taste. Grate in 1 teaspoon lemon zest and squeeze in about half of the lemon juice.
• Lay the pitas on the baking sheet and toast under the broiler. Cut the pitas in half and fill with the lettuce and shrimp salad.

Steps:

• 1. In a bowl, combine all ingredients except pita pockets and lettuce.
• 2. Line each pita with a lettuce leaf.
• 3. Spoon seafood mixture, divided evenly, into each pocket.

Steps:

• In a large bowl, combine the shrimp, lemon juice, lime juice, celery, onion, dill, mayonnaise, and pepper. Mix well and refrigerate until chilled.

Steps:

• Place 2 in. of water in a large skillet; bring to a boil. Reduce heat; carefully add salmon. Poach, uncovered, for 6-12 minutes or until fish is firm and flakes easily with a fork. Remove salmon with a slotted spatula. Cool., In a large bowl, combine the celery, cucumber, sour cream, mayonnaise and seasonings. Flake the salmon; stir into salad mixture. Cover and refrigerate for at least 1 hour. Serve in lettuce-lined pita breads.

Steps:

• In bowl, stir together, salmon, mayonnaise, sour cream, dill, lemon juice and pepper Cut each pita in half and open to form pocket, line with 1 lettuce leaf and stuff with in a quarter of the salmon mixture, cucumber and sprouts, if using.