Shrimp And Avocado Tzatziki Pockets Recipes

SHRIMP AND AVOCADO TZATZIKI POCKETS

Steps:

• Cut cooked shrimp into small pieces and mix with avocado in a bowl. Set aside in the refrigerator.
• Combine yogurt, cucumber, oil, garlic, lemon juice, lemon zest, salt, dill, parsley, and pepper in a bowl and mix well. Chill for at least 30 minutes.
• Mix shrimp and avocado in tzatziki dip gently. Divide mixture among pita pockets. Top with sliced almonds.

AVOCADO TZATZIKI

Steps:

• In a medium bowl, combine the avocado, garlic, lemon juice, sour cream and cucumber. Mash with a fork until smooth. If your avocado is not quite ripe enough, you may wish to use a food processor. Season with red pepper flakes, cilantro, mint, salt and pepper, and mix well. Cover and refrigerate for 1 hour before serving.

SHRIMP WITH AVOCADOS

Steps:

• Cook shrimp in a 5-quart pot of boiling salted water* until just cooked through, 2 to 3 minutes, then drain in a colander.
• Whisk together vinegar, oil, capers, salt, pepper, celery seeds, and Tabasco in a large bowl, then add warm shrimp, onion, celery, and bay leaves and toss to combine. Marinate, covered and chilled, 24 hours to 2 days.
• Just before serving, discard bay leaves. Quarter, pit, and peel avocados and cut into 3/4-inch cubes. Gently stir into shrimp salad, then spoon over lettuce.
• When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.

SHRIMP AND AVOCADO TZATZIKI POCKETS

Steps:

• Cut cooked shrimp into small pieces and mix with avocado in a bowl. Set aside in the refrigerator.
• Combine yogurt, cucumber, oil, garlic, lemon juice, lemon zest, salt, dill, parsley, and pepper in a bowl and mix well. Chill for at least 30 minutes.
• Mix shrimp and avocado in tzatziki dip gently. Divide mixture among pita pockets. Top with sliced almonds.

AVOCADO TZATZIKI

Steps:

• In a bowl combine the lemon juice, olive oil, minced garlic & salt to the yoghurt.
• Add the grated cucumber, and avocado and mix into the yoghurt.
• Place mix into serving dish and chill for at least one hour.

SHRIMP AND AVOCADO TZATZIKI POCKETS

Steps:

• Cut cooked shrimp into small pieces and mix with avocado in a bowl. Set aside in the refrigerator.
• Combine yogurt, cucumber, oil, garlic, lemon juice, lemon zest, salt, dill, parsley, and pepper in a bowl and mix well. Chill for at least 30 minutes.
• Mix shrimp and avocado in tzatziki dip gently. Divide mixture among pita pockets. Top with sliced almonds.

PORK SKEWERS WITH AVOCADO TZATZIKI SAUCE

Steps:

• Make the marinade:.
• In a large bowl, combine the olive oil, juices, red pepper flakes, chili powder, garlic, salt and pepper.
• Add the pork and stir to coat.
• Cover and refrigerate overnight or at least for 30 minutes.
• Preheat the grill.
• Thread the skewers with 3 or 4 pieces of marinated pork, alternating with wedges of lemon and orange.
• Reserve the marinade for basting.
• To grill the pork:.
• Place skewers on an area of the grill with no direct flame.
• Brush with the reserved marinade during the grilling, until the meat is browned on the outside but still slightly pink on the inside, 4 to 5 minutes per side, or to desired doneness.
• Optional oven broil:.
• Set and oven rack about 6 inches from the broiler, preheat broiler.
• Put skewers on a highly oiled baking sheet and place under broiler.
• After 3 1/2 minutes, turn the skewers over and brush with the reserved marinade.
• Broil for another 3 1/2 minutes, brush again with the marinade, and broil for 1 to 20 minutes more or until meat is browned on the outside but still slightly pink inside, or to desired doneness.
• Serving:.
• Serve immediately in pita pockets topped with shredded lettuce and Avocado Tzatziki Sauce (Recipe #252285).
• Note:.
• Threading the skewers with chunks of lemon and orange with their peels still on, add flavor that compliments the pork and you can squeeze the juice from the grilled fruit over the meat.
• Thread other fruit on the skewers if you like, try cherry tomatoes or kumquats.