Seafood pita
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Seafood pita
  Seafood    Sandwiches  
Last updated 6/12/2012 1:02:07 AM. Recipe ID 25577. Report a problem with this recipe.
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      Title: Seafood pita
 Categories: Sandwiches, Seafood, Usenet
      Yield: 2 Servings
 
    1/2 lb Scallops or Shrimp
    1/4 c  Olive oil
      1 md Onion
      1    Garlic cloves
           -(more or less to taste)
    3/4 c  Mushrooms
  1 1/2 c  Vegetable (such as
           -eggplant or zucchini)
           Salt, pepper and
           -spices (to taste)
  1 1/2 c  Couscous, cooked
           Pita bread
 
  Cut up the vegetables into small (about 1/2 inch) cubes.  Slice the
  mushrooms.
  
  If using shrimp, peel and de-vein the shrimp and cut into small cubes.
  
  In a small amount of olive oil, saute the onion and the optional
  garlic until the onion is soft but not quite transparent.
  
  Heat the remaining olive oil in a skillet and add the vegetable and
  mushrooms. Saute until the vegetables are almost soft. Taste and add
  salt, pepper and whatever spices strike your fancy (oregano, basil
  and red pepper are good). Add the scallops or shrimp and cook until
  just done, about a minute or two. Scallops will turn opaque and
  shrimp will turn pink. Do NOT overcook.
  
  There should be an excess of oil and fluid.  If not, add more oil and
  briefly heat. Transfer the mixture to a bowl. Add the couscous and mix
  thoroughly. Chill several hours or overnight.
  
  Stuff into the pita bread (maybe with some tomato) and serve.
  
  NOTES:
  
  *  Pita-Seafood Salad Sandwiches -- This recipe is more of a formula
  than a recipe.  It is excellent for a cool dinner in the summer (any
  time after February in Texas!)  Yield:  Serves 2-4.
  
  *  You could substitute almost any vegetable and crab or a firm fish.
  To use this for a picnic, don't stuff the pita bread until you are
  about to serve it. Err on the side of too much oil, since the
  couscous absorbs the oil (and a recent study says that olive oil may
  be good for you).
  
  : Difficulty:  easy to moderate.
  : Time:  30 minutes preparation, overnight chilling.
  : Precision:  no need to measure.
  
  : Anita Cochran
  : Astronomy Dept., The Univ.  of Texas, Austin, TX
  : {noao, ut-sally, ut-ngp}!utastro!anita
  : arpa:  anita@astro.UTEXAS.EDU
  
  : 




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Recipe ID 25577 (Apr 03, 2005)

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